Spiced Dark Chocolate Mousse

Calling all chocolate lovers! What I like most about a mousse or budino type dessert is that it’s generally nicely balanced in terms of sweetness and richness (at least good ones, in my opinion). My favorite part of this treat is that it’s not too sweet, and the right amount of richness, but I also LOVE dark chocolate, and that’s exactly what is used, 70% cocoa!

white square bowl filled with chocolate mousse and toffee bits garnished with fresh raspberries

I wanted to bump it up a notch with some spice. There’s an old chocolate lave cake recipe that I used to always make and it has the perfect touch of spice in it that really makes it! I added cayenne pepper, just enough to get a little tingle in the back of the throat, and a warm hint of cinnamon, it’s really delicious! But if you’re not sure about it or making it for kids you can certainly leave it out.

white square bowl filled with chocolate mousse and toffee bits garnished with fresh raspberries

This recipe makes four good sized portions, and in my opinion could stretch to 6-8 if you’re just looking to serve a little something sweet. It would be cute served in shooters or little espresso cups! It can also be kept in the fridge for a few days, perfect to make ahead! Enjoy!

white square bowl filled with chocolate mousse and toffee bits garnished with fresh raspberries

Spiced Dark Chocolate Mousse

Servings 4
Author Laura Doerr


  • 3 eggs
  • 4 oz dark chocolate 60%-70% cocoa
  • 1/2 tbsp butter unsalted
  • 1/2 cup heavy whipping cream
  • 3 tbsp granulated sugar extra fine if possible
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon

Additional topping options

  • crushed toffee
  • fresh raspberries or strawberries
  • whipped cream
  • chocolate shavings


  1. Separate the whites and yolks. Place yolks in a small bowl, whisk together and set aside. Add the whites to a mixing bowl. Set aside.

  2. In a microwave safe bowl combine the dark chocolate chunks and butter, microwave in 30 second increments, stirring in-between each until fully melted. Stir the cayenne pepper and cinnamon into the chocolate. Taste for spice level. Note that once all ingredients are combined the spice level will be less recognizable, so don't panic if you think it's too spicy. 

  3. Beat the heavy whipping cream until stiff peaks form. Set aside.

  4. Add the sugar to the egg whites and beat or whisk until you have firm peaks (the peak should have a droopy hat look but be firm). I recommend using either a stand mixer or electric hand mixer, but if you want an arm workout you can whisk by hand!

  5. Gently fold the egg yolks into the heavy whipped cream using a spatula. Pour chocolate (should be lukewarm) in the cream and yolk mixture. Fold another 8 times.

  6. Add about 1/3 of the egg whites into the chocolate mixture, fold until incorporated. Pour the chocolate mixture into the rest of the egg whites. Fold together, about 10-12 folds.

  7. Divide into serving bowls and refrigerate for 3-5 hours. Before serving, garnish with optional toppings. Toffee and raspberry are my favorite! Enjoy!

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