Chocolate Mousse

Chocolate Mousse

Chocolate Mousse

Total Time: over 2 hrs       Prep Time: over 2 hrs        Cooking Time: under 10 mins     Serves 4



Medium Saucepan

Heatproof Mixing Bowl – for Chocolate

Mixing Bowl for Egg Whites



2 Large Spoons




Chocolate Mousse

170g good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (dairy free, if necessary)

7 free-range egg whites 

¼ tsp lemon juice

40g caster sugar

shot of liqueur, such as Cointreau or Amaretto


To Decorate

Whipped cream

Grated chocolate

Chopped Nuts



  • Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water);


  • Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking;


  • Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in;


  • When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined - if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse;


  • Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't over mix at this stage as you'll knock out the air bubbles and the mousse will be dense;


  • To Serve Cold: Spoon the mousse mixture into four glasses or dishes. Chill in the fridge for 2-3 hours, or until set; decorate with whipped cream, chopped nuts, chocolate curls or splinters or whatever else you prefer to use;


  • To Serve Hot: Use the mousse to make a hot chocolate soup. Preheat the oven to 180C/350F/Gas 4. Divide the mousse among four small ovenproof pudding bowls or ramekins. Place the pudding bowls into the oven and bake the chocolate mousses for 3-5 minutes, or until puffed slightly and warmed through;


Enjoy a smooth, soft luxurious mouthful of chocolate tasting bliss!