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The Ultimate Chocolate Mousse Recipe

Light and aerated, this is the simplest and the best chocolate mousse I have ever eaten, and the only chocolate mousse recipe I have been using for years. It is as easy to make as melting chocolate and whisking egg whites, yet it produces the most deliciously chocolatey chocolate mousse. No added sugar, none of the fuss of using cream or milk, or the egg yolks. Use 2 egg whites to 100g chocolate for a rich chocolate mousse, and 4 egg whites to 100g chocolate for a lighter mousse and a less intense chocolate flavour. Make this when you have egg whites left from another recipe, or use the egg yolks to make custard, mayonnaise, ice cream, lemon curd, or another recipe. You can make this using dark chocolate (anything from 60 to 80% cacao), milk chocolate or white chocolate. And for a creative and striking dessert, multiply the recipe quantities by 3 and alternate layers of dark, milk and white chocolate in tall and pretty glasses, topped with berries or fruits of your choice and cacao nibs.

Customer Rating:
4.7 (3 votes)

Posted by: michael
On:

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

2

Courses etc.

Desserts
Nibbles and Snacks
Recipes for kids

You will need

IngredientAdd
100g organic cooking dark chocolate OR

Awaiting stock

 		More products
100g organic cooking milk chocolate OR

Awaiting stock

 		More products
100g organic white chocolate More products
2 to 4 egg whites Available only in our Edinburgh shops More products
about 1 tsp raw cacao nibs, optional More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Using your hands, break the chocolate into small pieces. Put the chocolate in a heatproof bowl over a pan of simmering water and gently melt the chocolate over low heat.
  • Separate the eggs and whisk the egg whites until soft peaks form when you lift the whisk away.
  • Working quickly, fold the whisked egg whites into the melted chocolate, until well combined. By working quickly you stop the cold egg whites from causing the melted chocolate to solidify, which would create a lumpy mousse. At the same time, you want to work delicately, as not to knock out all the air from the whisked egg whites.
  • You can serve right away, but better to spoon the mousse in ramekins or small bowls and refrigerate for a couple of hours before serving, allowing the mousse to set.
  • Serve topped with strawberries or chopped fruit and cacao nibs.

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Picture of White Chocolate FairTrade, ORGANIC
White Chocolate FairTrade, ORGANIC
Green & Black's (90g)
£2.80
Picture of Raw Cacao Nibs ORGANIC
Raw Cacao Nibs ORGANIC
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