Raymond Blanc’s bitter chocolate mousse Recipe

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The classic chocolate mousse recipe from episode 1 of Raymond Blanc’s Kitchen Secrets – it has no cream or butter so it’s lower in fat than other mousses, but remember to use good quality chocolate


  • 165g dark chocolate, 70%, grated
  • 240g (8) egg whites
  • 40g caster sugar (or 20g fructose)
  • You'll also need:
  • Electric mixing bowl with whisk attachment
  • Bain-marie (pan for slow-heating water)


  • Melt the grated chocolate in a 20cm bowl set over a pan of simmering water, for 10 mins or so. Then turn the heat off.

  • In an electric mixer on medium speed, whisk the egg whites and sugar until they form soft but firm peaks.

  • Then, to make your work easy, place the mixing bowl with the egg white on your worktop with a large spatula by its side.

  • Remove the bowl of melted chocolate from the bain-marie, place it next to the bowl of egg white and have a whisk ready by its side. Now you must work fast. Scoop a third of the egg white into the melted chocolate and abruptly and with no mercy whisk the egg white in; this will lighten the chocolate mixture for further incorporation of the egg white.

  • Now you take your time. Delicately fold in the remaining egg white using the spatula. Your chocolate mousse is now ready.

  • Pour into a serving bowl or individual glasses, as you wish, and leave to set in the fridge for 2 hours or until required.

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Top Tip

Enemy number one of chocolate is water. Egg white is 90% water. It is also a cold mass, which you are going to mix with a warm mass. If you mix in slowly, the chocolate is likely to seize up and solidify. To prevent this, fast whisking is essential.