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Chocolate Mousse


- 3 eggs (~55g/2 oz each) 
- 125g / 4.5 oz dark cooking chocolate , bittersweet / 70% cocoa
- 10g / 0.3 oz unsalted butter
- 1/2 cup cream , full fat
- 3 tbsp caster sugar (superfine white sugar)

- More whipped cream
- Chocolate shavings



1. For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!

2. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.

3. Yolks: Whisk yolks until uniform.

4. Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps.

5. Whip cream: Beat cream until stiff peaks form, being careful not to over-whip

6. Whip whites: Add sugar. Beat whites until firm peaks form.


1. Fold egg yolks into cream using a rubber spatula – 8 folds max. Some streaks is fine.

2. Check chocolate temperature: The chocolate should still be runny but warm (min 35C / 95F; ideal 40C / 104F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.

3. Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some streaks here are ok.

4. Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – "smear" the spatular across surface to blend white lumps in – aim for 10 folds. 

5. Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max, but ensure there are no obvious egg white patches.

6. Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.

7. To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!


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