This is the perfect chocolate mousse. As a Dinner Party Tonight favorite, we promise this recipe by Jody Williams is one you will be making for the rest of your life! It’s surprisingly easy to make.

In this video Randy will go over how to melt chocolate in a bain-marie, how to create stiff peaks in whipped egg whites, how to fold them into your recipe, and a quick tip on making the most amazing chantilly cream topping. What are you waiting for? Get off your caboose and whip up some mousse!

Add Chocolate Mousse to your next Valentine’s Day Dinner for Two – Watch Here Now!


  • 8 oz Semisweet Chocolate
  • 1 ½ Sticks Unsalted Butter, cut into cubes
  • 1 ½ Tbsp Caster Sugar
  • 4-5 Large Egg Whites
  • 3 Large Egg Yolks
  • Pinch of Salt
  • Chantilly Cream for serving


  1. Place chocolate and butter in a large heatproof bowl. Set over the bowl over simmering water, but do not let it touch. Continue to stir until chocolate and butter mixture have melted and fully combined. Remove from heat and set aside let cool slightly.
  2. In a large clean bowl, or bowl of an electric mixer, whisk egg whites, half of the caster sugar, and salt until soft peaks form. Add the remaining sugar and whisk until semi-stiff peaks form. This process will take 10 to 12 minutes.
  3. In a separate bowl, whisk egg yolks. Then slowly add egg yolks to the melted chocolate mixture, whisking continuously until completely combined. Pour mixture into a large serving bowl.
  4. Gently fold egg white mixture into egg yolk chocolate mixture, adding small amounts at a time. Refrigerate at least 4 hours and up to overnight before serving. Serve chilled garnished with whipped chantilly cream.
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