Dark Chocolate Mousse

14 Jun

A staple in so many ways.  Only four ingredients, and the results are just heavenly.


Just be sure to leave adequate cooling times between steps.  Also this can be made way in advance.

Ingredients (serves 10)

– 200g dark chocolate, chopped

– 30g unsalted butter

-3 eggs at room temperature

– 300ml thickened cream, whipped

First, separate your eggs into whites and yolks.

Little bowls make for easier pouring

Next, melt the chocolate and the butter in a heatproof bowl over a saucepan of simmering water.  Once melted, put aside to cool.


Beat the egg whites in a small bowl until soft peaks form.  A pinch of salt helps in this regard.  Just don’t add too much or your mousse will be a bit too savoury…

Fluffy peaks

Grab your whipped cream from earlier.  Give it another quick whiz if you need to.  Fold into the chocolate mixture.

Fold it in

Then, gently fold in the egg whites in 2-3 batches.

Gently, gently...

Once all combined, divide amongst serving glasses.  Refrigerate for at least three hours, or overnight.

When ready to serve, top with whipped cream and chocolate shavings.

Presentation is always important

And, like I said earlier, this can be made ahead of time, which saves you a lot of work if planning a dinner party or special occasion.  You can also spice it up by putting brandy creme on the top.  Personally I feel it is rich enough.  And remember, eggs at room temp!  Also, ALWAYS use the best quality chocolate you can.  Makes the biggest difference in any recipe.


3 Responses to “Dark Chocolate Mousse”

  1. liannelow June 16, 2011 at 9:46 pm #

    Yums! (: Looks good and I’m sure it’s heavenly! Love choc mousse!


  2. Cookie June 14, 2011 at 1:33 pm #

    This looks absolutely divine!


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