Decadent Chocolate Mousse
Recipe type: Dessert
Prep time: 
Total time: 
4 ingredients and you have the best ever Chocolate Mousse! Makes 2-3 servings
  • 3.5 oz dark chocolate (60-70% cocoa)
  • 1 tbsp unsalted butter
  • 2 eggs, separated ROOM TEMPERATURE*
  • ⅓ cup cream
  • 4 tbsp sugar, divided
  1. Put a pot of simmering water on the stove. Place a glass or metal bowl on the pot and melt chocolate and butter. Make sure the water does not touch the bowl.
  2. While chocolate is melting, separate the eggs and whip up the egg whites using a stand mixer or handheld beaters. Once egg whites are frothy, add 2 tbsp sugar and whip until you reach glossy stiff peaks.
  3. By this time, the chocolate should have melted. Remove from the stove and stir for a minute to let it cool. We don't want the egg yolks to cook.
  4. Next, lightly beat the egg yolks and stir them into the chocolate until the yellow has disappeared. You will notice your chocolate thicken and lose some of its shine. *Your eggs MUST be room temperature or the chocolate will seize.
  5. Now fold in ⅓ of the whites into the chocolate very gently by running the spatula around the edge of the bowl and bringing it in the center. Continue folding the remaining egg whites.
  6. Finally, whip up the cream with 2 tbsp sugar until it reaches soft to stiff peaks.
  7. Fold the whipped cream the same way you folded the whites.
  8. Don't be tempted to over mix because we don't want the mousse to deflate. The mousse should be thick and fluffy and not drip like a ribbon from the spatula.
  9. Divide the mousse into serving glasses, cover with cling film and refrigerate for at least 2 hours.
  10. Garnish with fresh raspberries, a mint leaf and indulge!
Recipe by Rookie With A Cookie at