Mousse au chocolat

Serves 4 Desserts and puddings




  • 120g bittersweet dark chocolate
  • 4 large eggs
  • 25g caster sugar
  • whipped cream, to serve


Finely chop the chocolate with a sharp knife. Slowly melt it in a heatproof bowl set over a large pan of simmering water without allowing the bowl to touch the water. Stir gently until smooth and then remove from the heat.

Separate the egg yolks and whites into two clean bowls. Whisk the egg whites with an electric beater, slowly folding in the sugar until the mixture forms soft peaks.

Add the egg yolks to the melted chocolate, beating vigorously with a wooden spoon until smooth. Be sure to allow the chocolate to cool just a few minutes before adding the yolks. If it’s too hot, the yolks will cook, and if it’s too cold the mixture won’t blend well.

Using a spatula, slowly fold one quarter of the beaten egg whites into the chocolate mixture at a time, until completely incorporated – but don’t overdo it or the mousse will lose volume. Transfer the mousse to individual parfait glasses and refrigerate for at least 3 hours until set. Serve with a dollop of whipped cream.



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