I figured it has been a while since actually posting a recipe here on my blog. I have decided to share one of our more popular desserts from work, that is easy and tasty, I mean who doesn’t love chocolate (or cream).

I make this chocolate mousse every week, usually in a quantity of 16 portions. Here I have given quantities for 4. At work we use Callebaut dark chocolate, I am itching to try this with the Lindt 70% dark chocolate, maybe for Easter.

Chocolate Mousse:

Dark chocolate 200g

Pouring cream 120g

Thickened cream 100g

Eggs 2 seperated

Caster sugar 45g


Prepare your glasses. I like to make sure the glasses are spotless with no marks on them, this means I need to polish them before I even start the mixing. As I use steam for polishing I set up the saucepan I will use to melt the chocolate with some water and once there is some steam coming off the water, I hold a glass over it to fog up and then I polish it with a clean, lint free cloth. Place on a tray

Wipe a mixing bowl to ensure it is absolutely dry and put the chopped chocolate in it and then place over a saucepan of simmering water. Chocolate really hates moisture, you may have noticed if you get some water in melted chocolate it goes lumpy. Not a good look for a chocolate mousse.

When ¾ melted, remove from heat and stir occasionally until chocolate is smooth.

Put the sugar and egg yolks in a bowl and whisk for approximately 7 minutes over the simmering water until it is thick. Stir in to the chocolate, along with 20g of the pouring cream. (This is a little trick I learnt to keep the mixture smooth).

Chocolate with the egg/sugar and a little cream

Allow mixture to cool. While cooling whisk both the creams together to medium stiff peaks.

Fold the cream in to the chocolate and fold until combined.

Adding the cream

Whisk the egg whites to stiff peaks. Fold in 1/3 of the egg whites and then fold the remainder in.


WHisked egg whites


Ready to portion out


Spoon or ladle in to the polished glasses cover loosely with cling film and then refrigerate until ready to serve.

8 mousses ready for the fridge

Serve with a dollop of whipped or THICK cream, some strawberries and a mint leaf.

You don’t have to use glasses to serve it in if you don’t want to. You could always just serve it in a big bowl and then decorate as you wish.

My only lament is that it tastes much better with a splash of Kahluah, Cointreau, Grand Marnier, Baileys and this is just a plain chocolate mousse. Maybe on the next menu I will add a bit of alcohol in to the mix for a flavour change.

Hope you enjoy the mousse and don’t eat it all yourself!!

Happy eating!