Mousse au Chocolat (Chocolate Mousse)

A light, airy chocolate mousse made with dark chocolate and whisked eggs, with an intense chocolate flavour.

TIME BREAKDOWN
Prep: 4h 15m
Cook: 5 min
Total: 4 hours 20 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 200g dark chocolate (70% cocoa solids), broken into pieces
  • 40g unsalted butter, cubed
  • 4 large very fresh eggs, separated
  • 1 tbsp caster sugar
  • 1 tbsp strong coffee or brandy (optional)
  • Pinch of salt
  • Whipped cream and grated dark chocolate, to serve

Method

  1. Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, ensuring the base of the bowl does not touch the water. Stir until smooth, then cool for 10 minutes.

  2. Beat the egg yolks into the cooled chocolate one at a time until glossy. Stir in the coffee or brandy, if using.

  3. In a clean, grease-free bowl, whisk the egg whites with the pinch of salt until they form soft peaks. Add the sugar a little at a time, whisking until stiff and glossy.

  4. Stir a large spoonful of the whites into the chocolate to loosen it, then gently fold in the remainder using a large metal spoon, being careful not to knock out the air.

  5. Divide between six small glasses or ramekins and chill for at least 4 hours until set.

  6. Serve topped with a spoonful of whipped cream and a little grated dark chocolate. Because the eggs are uncooked, this dessert is not suitable for pregnant women, babies, or anyone in a vulnerable group.