Chocolate Mousse recipe

A rich yet light chocolate mousse topped with white chocolate.

This is another great find from the BBC Good Food website. I'd previously tried Nigella's express recipe for chocolate mousse which involves using marshmallows instead of egg whites and it was fine but a little on the heavy side and not what I was expecting from a mousse.

This version is much lighter but still incredibly rich thanks to the butter, egg yolks and chocolate. It's also quick and easy to make.

You can add a tablespoon of Tia Maria, Cointreau, etc, if you like but it's fine without any additions. Just make sure to use a dark chocolate with 50% cocoa solids. If the cocoa percentage is higher then the mousse will take on a grainy texture*.

The first time I made this it took a while for me to combine the chocolate with the whisked egg white and I felt like I'd taken all the air out of the mixture. It was still light but a good tip from one of the comments on the original recipe is to mix a tablespoon of the egg white with the chocolate to loosen it before folding.

Ideally the mousse should chill in the fridge for 3 to 4 hours but if you can't wait, an hour will do.

*I've recently made this with a 74% chocolate and it turned out delicious but grainy. I should follow my own advice.


Serves: 4

  • 75g dark chocolate (50% cocoa solids)
  • 25g butter
  • 2 eggs, separated
  • 2 tbs golden caster sugar
  • Chocolate shavings or fresh strawberries / raspberries to top
  • 1 tbs alcohol (Optional. Tia Maria, Cointreau, Amaretto, etc)


  1. Melt 75g chocolate and 25g butter in a bowl over a saucepan of boiling water (making sure that the bowl doesn't touch the water) or use a microwave set to a low power. Once melted, stir in 2 egg yolks and 1 tablespoon of alcohol if using.
  2. In a large mixing bowl, whisk the whites from 2 eggs and 2 tablespoons of sugar together until you have a stiff and shiny mixture. This took a few minutes to achieve with my hand held electric whisk.
  3. Mix a tablespoon of the egg white mixture into the chocolate to loosen it a little.
  4. Gently fold the melted chocolate into the egg white mixture until everything has combined. Spoon into four glasses or ramekins. Top with shaved white chocolate and chill in the fridge for 3 to 4 hours.
  5. If using fresh raspberries or strawberries, wait until the mousse has set before topping.