Niamh Doherty

Decadent Chocolate Mousse

In Dessert on July 28, 2010 at 20:15

Like any self-respecting girl, I love my chocolate, and this mousse is perfect for any chocoholics that you may know.  I use a mixture of milk and dark chocolate to give this dessert a sweetly creamy, yet intense chocolate flavour. This mousse is quick and easy to make – the only slightly tricksy bit is the adding of the egg whites, and that’s not very difficult at all. This makes a fabulous end to a meal with a cup of good coffee, and needs no embellishment (though some sharp raspberry coulis would be gorgeous). Make this for your next dinner party, and your guests will want to come back again, and again!

Chocolate Mousse (taken from Rachel’s Favourite Food, by Rachel Allen)


120g good-quality dark chocolate (or use a mixture of milk and dark, as I do)

120ml cream

2 eggs separated


1. Finely chop the chocolate. In a saucepan, bring the cream up to the boil. Turn off the heat, add the chocolate and stir until the chocolate has melted. Whisk in the egg yolks, and transfer to a large, wide bowl. This will make it easier to fold in the egg whites in the next step.

2. In a separate, clean, dry bowl, whisk the egg whites until just stiff, and then gently stir in a quarter of the egg whites into the chocolate mixture. Gently fold in the rest of the egg whites, being careful not to knock all the air out. It’s the air bubbles that will make your mousse feather-light and airy.

3. Spoon into little bowls, glasses or cups, and leave in the fridge for an hour or two to set. Rachel says that this fills about 10 small glasses, but I half-filled four heart-shaped ramekins instead. This mousse is so tasty that you’ll want to eat lots of it!

  1. yummy! I remember having this chez toi last year… so good. I think we’ll make it this week when my aunts visit.

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