Chocolate Amaretto Mousse

Published: January 23, 2026 14 Comments »

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If you’re looking for a fancy, indulgent dessert, this Chocolate Amaretto Mousse is just the thing. Made the traditional French way, it’s light, airy, and tastes incredible. You’ll love the mix of bittersweet chocolate and a touch of almond liqueur. It is the perfect bite for chocolate lovers. Best of all, it comes together with just a few pantry staples and no heavy cream.

This is the kind of dessert you’ll want to serve when entertaining because it looks beautiful in a small ramekin or glass and can be made ahead of time. It is also naturally gluten-free.

My favorite-ever mousse recipe! This chocolate amaretto mousse is the real deal, made with eggs and butter and so airy it just melts in your mouth. Loved that added hint of almond from the amaretto too. food desserts chocolate mousse

Here’s Why You’ll Love This Recipe
Ingredients You’ll Need
How To Make Chocolate Amaretto Mousse
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I think I’ve landed on the best classic French chocolate mousse recipe of all time.

I have made a lot of chocolate mousse-y things, like this Nutella Pie and this German Chocolate Mousse, but they have all been “shortcut” chocolate mousse recipes. This one is the real deal.

When I was a kid growing up, my mom always made chocolate mousse for special, grown up occasions. I think she probably used Julia Child’s recipe, which is what I’ve adapted here. It was so good! And it has lived in my memory for decades.

I remember she made it with eggs. And this version has them, as well as lots of butter and chocolate. Really, it’s only a few simple ingredients, and it’s pretty quick to make. But the rich taste and airy-light texture will blow you away. You can really tell that this chocolate amaretto mousse is something special.

I can’t think of a more perfect last-minute Valentine’s Day treat for your love. You can whip it up in the afternoon, and it will be ready to enjoy by dinnertime!

Here’s Why You’ll Love This Recipe

Decadent & rich: This recipe uses real chocolate, not cocoa powder.
Light as air: Whipped egg whites give it that signature mousse texture.
Perfect for make-ahead: Chill it for hours (or even a day) before serving.
Elegant but simple: No complicated steps, just classic technique.
Customizable: Swap the amaretto for vanilla, or keep it alcohol-free.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Unsalted butter: If all you have is salted butter, it can be used, but omit the additional salt in the recipe.
Semi-sweet chocolate: Choose a high-quality chocolate bar for the best flavor.
Amaretto liqueur: Adds a soft almond note to the mousse. Vanilla can be used instead for an alcohol-free version.
Egg yolks: Use the best eggs you have access to.
Granulated sugar: For the perfect amount of sweetness.
Water: Helps dissolve the sugar and gently cook the yolks.
Egg whites: Whipped to stiff peaks, these lighten the mousse beautifully.
Kosher salt: Balances the sweetness and enhances the chocolate flavor. Do not substitute table salt. It has iodine and affects the flavor.
Almond extract: Complements the amaretto flavor; vanilla is a good substitute.

How To Make Chocolate Amaretto Mousse

Step 1: Melt the chocolate

Combine the butter, chocolate, and amaretto in a microwave-safe bowl. Heat in short bursts, stirring until smooth. Let cool slightly.

Step 2: Make a sabayon

In a heatproof bowl set over simmering water, whisk egg yolks, sugar, and water until thick, pale, and airy. Remove from the heat and continue beating until the mixture cools down.

Step 3: Fold in the chocolate

Gently combine the melted chocolate mixture into the cooled yolk mixture.

Step 4: Whip the egg whites

In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Stir in the almond extract.

Step 5: Finish the mousse

Gently fold the egg whites into the chocolate base, taking care not to deflate them.

Step 6: Chill

Spoon the mousse into small ramekins or glasses and refrigerate for at least 2 hours, or until set.

Helpful Tips and Tricks

Make sure the melted chocolate mixture is cool before folding it into the yolks.
Use a clean, grease-free bowl when whipping egg whites, or they won’t form stiff peaks.
Use a gentle hand when folding in the whipped egg whites to keep the mousse light and fluffy.
Chill your finished mousse thoroughly so it sets up correctly.

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