If you want to know how to make chocolate mousse you’ve come to the right place – and this recipe is especially delicious! Combining dark chocolate with caster sugar and eggs is what makes this rich chocolate mousse recipe so delectable – you’ll want to make it time and time again.
This recipe makes 4 mousses which only take about 20 mins to rustle up and can be left in the fridge until they are set.
If you’re serving this chocolate mousse recipe for friends and family, make them in advance so they have enough time to set. You can serve them as they are, with sprinkling of fruit or topped with whipped cream and chocolate sprinkles for a fun finish.
To make such a moreish and light mousse texture, this recipe separates the egg whites and yolks, whisking the egg whites into soft peaks and folding into the mixture. Be careful not to stir in the egg whites too much, they need to be gently folded in to ensure the air isn’t beaten out.
This chocolate mousse recipe would be a great treat for Valentine’s Day or a naughty weekend treat. Triple-tested in the Woman’s Weekly kitchen, we can guarantee this recipe will produce perfect results every time.
- 100g bar dark chocolate, broken into pieces
- 50g caster sugar
- 2 large eggs, separated
Put the chocolate in a bowl and add 2 tbsps water. Place the bowl over a pan of just simmering water until the chocolate in the bowl melts, stirring it occasionally.
Remove the bowl from the heat and beat in the egg yolks.
Whisk the egg whites until stiff, and then gradually whisk in the caster sugar to make a meringue.
Fold about a third of the meringue into the chocolate mixture using a large metal spoon, to loosen it.
Pour the chocolate mixture into the remaining meringue and fold it together.
Divide this between serving glasses and chill the mousse until it’s set. The mousses may be made a day in advance of serving.