I feel rather naughty posting this in January when so many of you are on diets and healthy eating regimes  However life is too short to go without chocolate mousse and I just had to whip myself up a batch. I have been making this mousse for quite some time now and its my trademark dessert, whenever I have people over. It’s quick and easy to make as well as decadently delicious.  No one can say no to my rich and creamy chocolate mousse. The purists would stop at the step after the egg yolks for a truly rich version. Some after the whites have been added, but I prefer the version with cream. If you like it boozy you could also add a shot of coffee liquor to really get it going.


300g of Chocolate (I use 2oog of milk and 100g of dark)

4 eggs (separated)

75g of white sugar

200ml of whipping cream (optional)


Melt the chocolate in a bowl over a pot of simmering water. In a separate bowl whisk together the egg whites until they form stiff peaks, then beat in the sugar. Allow the chocolate to cool slightly before adding the egg yolks one at a time. The mixture may seize up when you do this but keep mixing it, it will become easier the more yolks you add. When the egg yolks have been incorporated you can fold in the egg whites. Try to do this very gently as the egg whites are what give the mouse its moussy texture. Whip the cream and fold into the chocolate mousse then pour into ramekins or bowls to set (If you plan to eat it alone then one large bowl will be just fine). Leave in the fridge for a couple of hours to set. You can top with whipped cream and chocolate sprinkles if you desire. Voilà a very easy decadent dessert.




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