Nutritional values are estimates per serving
Rich dark chocolate mousse that sets perfectly in the fridge. Three ingredients, no baking, genuinely impressive. Make the night before and relax.
A note from us
Traditional French mousse au chocolat contains no cream — the airy texture comes entirely from properly whipped egg whites. Adding cream makes it heavier and less chocolatey. The French version is denser than cream-based mousses but far more intensely chocolatey and elegant. The quality of chocolate matters enormously here — use the best 70% dark chocolate you can find.
What you need 🛒
How to make it 👨🍳
Melt the Dark chocolate in a heatproof bowl set over a pan of barely simmering water (a bain-marie), stirring until smooth. Remove from the heat and leave to cool for at least 10 minutes — it must not be hot when it meets the eggs or they will scramble.
Separate the Eggs — yolks into one bowl, whites into another.
Whisk the Caster sugar into the egg yolks until pale and thick. Fold the yolk mixture into the cooled chocolate until smooth.
Add the Salt to the egg whites and whisk to stiff peaks — glossy and firm, standing straight up when you lift the whisk.
Add one third of the egg whites to the chocolate mixture and stir to loosen — this makes it easier to fold in the rest without deflating the mousse.
Gently fold in the remaining egg whites in two batches using a large metal spoon — fold rather than stir to keep as much air in as possible.
Divide between 4 glasses or ramekins and refrigerate for at least 2 hours until set. Serve chilled.
