Chocolate Mousse

Chocolate Mousse Giulia Doyle

People are often intimidated by chocolate mousse, but I find it one of the easiest desserts to make. Mine has four ingredients, can be made ahead and is a hit every time. I’ve made this recipe for years and the key to it’s success is the best dark chocolate you can afford. If you buy low quality chocolate or use chocolate chips you won’t get the results you are looking for. Try this recipe the next time you want to impress, serve chocolate and only have basic ingredients on hand.

Chocolate Mousse

Yield: 4-6 dessert sized servings

Never melt chocolate directly in a pot. Either use the method I describe below, melt it in the microwave in 10 second bursts or use a double boiler. Combine all components, but don't over-stir, you'll loose the airiness and it will be less mousse and more cream.


  • 2 eggs, yolks and egg whites separated
  • 2 Tablespoons of sugar
  • 100 g of really good quality dark chocolate
  • 200 ml of whipping cream (not quite a cup)


  1. Beat egg yolks with sugar until frothy
  2. Carefully melt dark chocolate (I do this by breaking chocolate into pieces, pouring boiling water over it, let it sit a few minutes, pour off water carefully, stir).
  3. Add melted chocolate to egg yolk mixture and stir.
  4. Beat cream until you have nice airy whip cream. Combine with melted chocolate mixture.
  5. Beat egg whites until firm. Carefully combine with chocolate, egg, cream mixture. You want to make sure it's well combined, but you don't want to stir the air out of the egg whites and cream.
  6. Chill in fridge for a bit in a large bowl or single serving bowls.

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