Dark Chocolate Mousse Sea Salt

There's a particular quiet that fills the kitchen at night when everyone else has gone to bed, and I was standing there with a bar of excellent dark chocolate, just staring at it. My sister had left it behind after dinner, some fancy brand from a trip she'd taken, and I couldn't help myself. I melted it down almost on a whim, whisking eggs in the dim light, and somewhere between the third fold and the fourth, I realized I was making something that felt less like cooking and more like creating a small miracle in a glass.

I served it to guests last spring at an impromptu dinner party that was supposed to be casual but somehow turned elegant the moment I pulled these little glasses from the fridge. Someone asked what restaurant I'd gotten them from, and I still laugh thinking about their face when I said I'd made them at home that afternoon. That's when I knew this recipe had become one of my secret weapons.

Ingredients

• High-quality dark chocolate (70% cocoa), 150g, chopped: This is where the magic lives—cheap chocolate will taste thin and bitter, but the right bar gives you that deep, almost mysterious depth that makes people wonder what you did differently.
• Unsalted butter, 30g, cubed: The butter softens the chocolate's intensity just enough and adds this incredible silky texture that melts on your tongue.
• Large eggs, 3, separated: Fresh eggs matter here because the whites need to hold those stiff peaks, and the yolks create that custardy base that holds everything together.
• Granulated sugar, 50g: Split between the yolks and whites, it dissolves into the mixture and rounds out the chocolate's sharp edges with gentle sweetness.
• Pure vanilla extract, 1 tsp: One teaspoon is all you need—it whispers in the background rather than shouting, letting the chocolate stay the star.
• Heavy cream, cold, 150ml: Cold cream whips into clouds that lighten the whole mousse and give it that cloudlike texture.
• Flaky sea salt, for garnish: Those little crystals sitting on top create a flavor contrast that somehow makes the chocolate taste even more chocolatey.
• Dark chocolate curls or shavings, optional: A handful of these shavings on top makes it look like you've done something very intentional and elegant.

Instructions

Melt the chocolate and butter into silky submission:

Set a heatproof bowl over a pot of barely simmering water and add your chopped chocolate and cubed butter together. Stir gently until everything is smooth and glossy, then lift it off the heat and let it cool for a minute or two—you want it warm enough to mix with eggs but not so hot it scrambles them.

Create a pale, creamy base with the yolks:

In a clean bowl, whisk those egg yolks with half the sugar and the vanilla until the mixture is pale and thick enough that the whisk leaves trails. Slowly pour in the cooled chocolate while whisking constantly, watching it transform into something silky and rich.

Beat the egg whites into glossy peaks:

In a separate, very clean bowl, beat the egg whites with just a pinch of salt until they form soft peaks that curl when you lift the whisk. Gradually add the remaining sugar and keep beating until the peaks are stiff and glossy and you can turn the bowl upside down without them falling.

Whip the cream into clouds:

Pour the cold heavy cream into another bowl and whip it until soft peaks form—you want it to hold its shape but still feel airy.

Fold everything together with care:

Gently fold the whipped cream into the chocolate mixture until there are no white streaks left. Then fold in the egg whites in three additions, turning your spatula slowly and letting the mixture stay as airy as possible rather than pressing down.

Chill until it sets:

Spoon the mousse into serving glasses or ramekins and cover them. Refrigerate for at least two hours, though overnight is even better—the flavors deepen and the texture becomes impossibly silky.

Finish with salt and sparkle:

Just before serving, sprinkle a tiny pinch of flaky sea salt on each one and top with chocolate curls or shavings if you're feeling fancy.

Save

There was this night when my mom tasted it and got quiet for a moment, and then she said it reminded her of a dessert she'd had in Paris thirty years ago. I'd never heard that story before, and we ended up talking until nearly midnight about all the places she wanted to travel. Food has this strange power to unlock memories, and that mousse became more than chocolate to me after that.

The Science of Silk and Air

What you're actually doing when you make this mousse is creating an emulsion—the chocolate base and the cream and the eggs are all getting whisked together in a way that traps tiny air bubbles and creates this impossibly light texture. The egg whites are doing the heavy lifting here, their proteins unfolding and stretching to create a network that holds all those bubbles in place. When you fold instead of stir, you're respecting that delicate structure and keeping the mousse from collapsing into itself.

How to Make It Your Own

Once you understand the basic structure of this recipe, you can play with it. A splash of espresso or even a tiny pour of orange liqueur stirred into the chocolate base changes everything—the espresso deepens the chocolate flavor, while the orange creates this unexpected brightness that feels sophisticated. You could even add a teaspoon of instant coffee powder or a dash of cinnamon to the sugar before whisking it into the yolks, and each version would taste like a completely different dessert.

The Story Behind the Salt

I didn't always finish mousse with sea salt—I thought it was pretentious until I tried it and understood immediately what was happening. That salt hits your tongue first and wakes up your taste buds, then the chocolate richness comes in and fills everything, and together they create this conversation between flavors. It's the smallest thing but it transforms the entire experience from good to memorable.

• Make the mousse a full day ahead if you can because the flavors actually deepen as it sits, and stress-free dessert is always the best dessert.
• If you're nervous about raw eggs, look for pasteurized eggs at the grocery store—they're just as good but give you peace of mind.
• Keep the serving glasses or ramekins in the fridge for a few minutes before you serve so the mousse stays as cold and silky as possible.

Save

This mousse taught me that elegance doesn't mean complicated, and that sometimes the simplest recipes are the ones that matter most. Make it for someone you want to impress, or just make it for yourself on a quiet night and remember that you're capable of creating something this good.

Recipe FAQs

→ How long does it take to set?

The mousse needs to chill in the refrigerator for at least 2 hours to achieve the perfect set texture before serving.

→ Can I use milk chocolate instead?

While you can substitute milk chocolate, it will result in a sweeter and less intense flavor profile than the intended rich dark chocolate version.

→ Why add sea salt?

Flaky sea salt enhances the deep cocoa flavors and cuts through the richness, adding a sophisticated layer of complexity to the sweet dessert.

→ Do I need pasteurized eggs?

Since the eggs are not cooked, it is recommended to use pasteurized eggs to ensure food safety without altering the traditional preparation method.

→ Can I make this ahead of time?

Yes, this dessert tastes even better when made a day in advance, allowing the flavors to deepen and meld together beautifully.