Chocolate mousse
- Elena Silcock
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Serves 4
Easy
Prep: 5 mins
Cook: 2 mins
A star rating of 4.1 out of 5.67 ratingsRate
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Make this easy chocolate mousse in minutes with just a few ingredients – light yet delicious. Perfect for fuss-free entertaining to end a rich meal
Gluten-free
Nut-free
Vegetarian
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Test Kitchen tips for the best chocolate mousse:
- You can prepare this chocolate mousse the night before you plan to serve it. The extra time in the fridge helps the mousse set and allows the flavours to develop. Just cover each portion and keep chilled until you’re ready to enjoy.
- For a grown-up touch, you could stir a splash of espresso or a dash of orange liqueur such as Cointreau into the melted chocolate. Stir it in carefully so as not to seize the chocolate and make it go clumpy.
- We like to top each mousse with a dollop of whipped cream and a scattering of grated chocolate or fresh raspberries just before serving. Fruit adds a lovely freshness that balances the richness of the chocolate.
- We prefer to use a good-quality dark chocolate with 70% cocoa solids for the richest flavour. If you want a sweeter mousse, you can swap some of it for milk chocolate, but bear in mind the texture may be a little softer; dark milk chocolates work best.
Ingredients
Nutrition
Units:
MetricUS
-
150g 70% dark chocolate
plus extra to serve
-
6 egg whites
-
2 tbsp golden caster sugar
-
4 tbsp crème fraîche
and grated chocolate, to serve
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Nutrition: per serving
-
kcal334
-
fat22g
-
saturates13g
-
carbs23g
-
sugars19g
-
fibre4g
-
protein8g
-
salt0.24g
low
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Method
-
step 1
Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted.
-
step 2
Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
-
step 3
Add a third of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn’t cool and harden.
-
step 4
Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.
Elena Silcock
Elena Silcock is a trained chef, food writer, stylist and cookbook author who has worked in various kitchens around London. She is passionate about homemade pasta, slow cooked meat and sharing style food. Discover more recipes from Elena
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A star rating of 4.1 out of 5.67 ratings
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