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Chocolate Mousse

Preparation time. 25 minutes, plus setting

Image of Chocolate Mousse

225g (8 oz) plain chocolate
25g (1 oz) unsalted butter
3 eggs, separated
2 tablespoons whisky
1 egg white


1. Break the chocolate into small pieces and place in a heatproof bowl with the butter. Stand the bowl over a pan of simmering water until melted.

2. Put 2 tablespoons of melted chocolate on to a piece of greaseproof paper and spread thinly with a palette knife. Leave to set. Beat the egg yolks and whisky into the bowl of chocolate and chill until cool, but do not allow the mixture to set.

3. Whisk all 4 egg whites in a bowl until stiff and fold into the chocolate mixture.

4. Pour into four 150 ml (¼ pint) ramekin dishes or six 100 ml (4 fl oz) chocolate pots. Chill for at least 6 hours until set. Cut the melted chocolate into triangles and decorate the mousses.

Chef’s Tip:- Can be prepared the day before and stored in the refrigerator. Cover and freeze for up to 6 months. Thaw in the refrigerator for 4-5 hours.

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