Foolproof Chocolate Mousse Recipe

Chocolate MousseĀ close up of chocolate mousseA classic, no frills, chocolate mousse recipe. It is worth seeking out some unusual little glass pots to serve this in. I often use plain glass tea light holders which hold slightly less mixture, stretching the recipe to feed eight.

Quantities for 6


110g good quality dark chocolate, or a mix of dark and milk if serving to family

4 Tablespoons of icing sugar, sieved

4 medium eggs

4 Tablespoons of double cream



  1. Melt the chocolate in a bowl over a pan of hot water
  2. Separate the eggs and whisk the whites until stiff
  3. In a mixing bowl, beat the egg yolks with the icing sugar until foamy
  4. Add the double cream and mix in thoroughly
  5. Pour in the chocolate and give the mixture a good whisk for 2-3 minutes
  6. Carefully fold in the egg whites and pour into a serving dish or into your prettiest individual dishes
  7. Refrigerate for a minimum of three hours before serving
  8. Decorate with tiny white chocolate stars and edible glitter -as above




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