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Chocolate Mousse

Ready in 15 mins + waiting

Recipe by Marie-Danielle 

Chocolate Mousse is one of those "luxury" desserts that are very simple to make, as long as you take your time. Too often, people try to rush the blending of the egg whites and then wonder why they end up with a stodgy brown gunge!

You can use any plain chocolate of your choice (white, milk or dark) but I find that dark chocolate 70% cocoa works best for taste.

Preparation Time

15 Minutes + waiting

Ingredients for Chocolate Mousse

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

8 oz plain chocolate
1 oz salted butter
6 fresh eggs
1 tablespoon vanilla sugar
  pinch salt

How to Cook Chocolate Mousse

  1. Cut or break the chocolate into small pieces into a large mixing bowl. Add the butter then melt the chocolate in the microwave, stirring regularly until everything is blended together. Many people do not add butter, but in fact this helps the chocolate to remain "liquid" even as it cools.
  2. Separate the yolk and the white of one egg (yolk in a small bowl, white in a larger one). Beat the yolk gently for a few seconds. Now separate the other five eggs, adding the yolks and whites to their respective bowls. Add the sugar to the yolks then beat well. (If you can't get vanilla sugar, use ordinary sugar and add one teaspoon of vanilla essence)
  3. Add the beaten yolks and sugar to the melted chocolate, mix well and allow to cool for a few minutes. Meanwhile, add a pinch of salt to the egg whites then whisk them well until they become stiff.
  4. Fold the beaten egg whites into the chocolate mixture little by little. Take care to fold the mixture rather than just stir, because this allows the air to remain in the mix. When you have folded in all the egg whites and have a consistent mixture, spoon into ramekins (or one larger serving bowl if you wish) and leave in the fridge for at least 2 hours.
  5. You can serve chocolate mousse in a variety of ways. Add a twist of whipped cream on top. Do a white chocolate mouse and add a few fresh raspberries. Grate a little chocolate or sprinkle a few small chocolate buttons over the top just before serving. Sprinkle crushed walnuts or a few mini marshmallows over the top. The list is as long as your imagination!
MARIE-DANIELLE'S HOT TIP:
Take your time when folding the egg whites into the chocolate mix. FOLD GENTLY, not stir, because this is the secret to a good chocolate mousse!
 
MARIE-DANIELLE'S WINE RECOMMENDATION:
Very few wines work well with chocolate. One of the exceptions is Mas Amiel with its dense and concentrated inky black Grenache grapes and its complex nose of tobacco and garden herbs.