Chocolate mousse is having a retro revival. It first rose to popularity in mid-century America with Julia Child. At that time, fine dining meant French—which was considered the standard for elegance and haute cuisine—and chocolate mousse fit neatly into that moment as a “fancy” French dessert. As the influence of French restaurants waned, chocolate mousse disappeared from all but classic bistros, sometimes considered a tired afterthought.
Now chocolate mousse is back, and better than ever, showing up everywhere from neighborhood spots to high-concept restaurants—not all of them French. Part of its appeal is that it’s an enduring favorite: rich chocolate flavor, a feather-light texture, and a built-in vintage charm that feels especially welcome after a heavy meal. It’s also remarkably flexible. Chefs can dress it up with distinctive garnishes, lean into simplicity with a single scoop in a coupe, or create drama with large-format versions and tableside service.
Unlike today’s intricate, highly-engineered plated desserts, chocolate mousse thrives in its minimalism. That simplicity is exactly what’s making it such a standout in this wave of dessert nostalgia—and making it incredibly practical for operators. It’s easy to make, keeps well, and doesn’t require complex plating or technique. Most of the time spent is waiting for it to chill.
Simple & Classic
Chez Fifi (New York, NY) The intimate 12-table Chez Fifi has been one of the hottest spots and toughest reservations in New York since it opened in December 2024, is. The upper east side restaurant offers a menu of Paris bistro favorites, and their chocolate mousse with chantilly—served in a low ceramic dish—instantly became the most photographed dessert taking over Instagram feeds.
Sailor (New York, NY) is a lively neighborhood restaurant from acclaimed British chef April Bloomfield who rose to fame stateside for her gastropub The Spotted Pig. The menu at Sailor changes regularly, but has included dishes such as the chocolate mousse with bourbon cherries and amaro.
Opto (New York, NY) The menu of this new Flatiron restaurant that opened in spring 2025 reaches across the Mediterranean, taking inspiration from Italy, Greece, Morocco and the Middle East. France appears mainly in the form of the chocolate mousse, quickly earning raves and claims of being “the best ever” across social media.
Seahorse (New York, NY) At this swanky new (opened September 2025) seafood restaurant and oyster bar from the chef behind Lure Fishbar the chocolate mousse arrives in a silver coupe topped with a generous dollop of whipped cream. Caramel sauce on top is optional.
Tableside Theatrics
Quality Bistro (New York, NY) The modern midtown bistro from the group behind Quality Meats, Bad Roman, and Twin Tails is known for their over-the-top Instagrammable tableside presentations. Their tableside chocolate mousse takes inspiration from the legendary Chez Janou in Paris. It’s wheeled to the table in a large white ceramic bowl atop a cart, where a server scoops out a large dollop into a silver coupe and topping it with a generous spoonful of softly whipped cream.
Decimo (London) The chocolate mousse at the Michelin-starred Decimo in London’s The Standard Hotel stands out as the anomaly on a menu that otherwise features Spanish and Mexican dishes, with sections dedicated to tortillas, tostadas and tacos. The Chocolate Mousse comes to the table in a large metal serving bowl, where a server scoops out a generous helping into a dish before garnishing it with olive oil and sea salt.
Punch (Toronto) has a uniquely defined concept paying tribute to the “traditions of Indian aunties and British mums,” reflecting modern London, and the strong Indian currents pulsing through the cutting-edge city. The menu leans heavily on the Indian dishes, with even the few British dishes often having an Indian spice or ingredient woven in. Desserts include a Chai Chocolate Mousse prepared tableside with milk chocolate mousse (as opposed to the traditional dark), cocoa-nibs, chantilly cream, and olive oil.
