Dark Chocolate Mousse

This velvet-like chocolate mousse recipe is a delicious classic. If possible, use dark chocolate with around 75% cocoa solids; this will make the mousse beautifully rich.

7 oz (200 g) dark chocolate, broken into pieces
3 large eggs, separated
1½ oz (40 g) golden caster sugar

Melt the chocolate slowly – it should take around 6 minutes. Now remove it from the heat and give it a good stir until it's smooth and glossy, then let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon.

Whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time. Whisk again until the whites are glossy. Gently fold the egg whites into the chocolate mixture. Divide the mousse between the ramekins or glasses and chill for at least 2 hours, covered with clingfilm. Serve the mousse with a blob of softly whipped cream on top.

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