Chocolate Mousse

Name: Chocolate Mousse
Total time: 4 h 16 min
Yield: 4 servings
Ingredients: 4 piece Egg; 200 g Dark chocolate; 30 g Unsalted butter; 15 g Caster sugar; 1 pinch Salt; 15 g Caster sugar; 60 ml Double cream

4 hr 16 min · 10 min active · makes ~520 g · Medium

Dark chocolate mousse with whipped cream and butter, a silky French dessert that serves four. Made with eggs, dark chocolate, unsalted butter, and double cream.

See more →

Chocolate Mousse

Dark chocolate mousse with whipped cream and butter, a silky French dessert that serves four. Made with eggs, dark chocolate, unsalted butter, and double cream.

See more →

TOTAL TIME

4 hr 16 min

ACTIVE TIME

10 min

QUANTITY

~520 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/6

Tools0/9

Ingredients

0/6 gathered · 4 servings

4piece

200g

30g

1pinch

60ml

#	Quantity	Notes	State
1	4piece	—	—
2	200g	—	—
3	30g	—	—
4	30g	—	—
5	1pinch	—	—
6	60ml	—	—

Tools

11 items

Serveware

1 item

Procedure

21 steps

1 of 21

Crack each egg in turn over the medium bowl, passing the yolk from shell to shell so the white falls into the bowl. The mousse is not cooked, so use pasteurised eggs.

Egg · 4 piece

⏱ 30s

ResultEgg

2 of 21

Tip each yolk into the small bowl, and check there is no trace of yolk in the whites.

Egg · step 1

⏱ 30s

ResultSeparated egg whitesused in step 7

3 of 21

Break the dark chocolate into small pieces and drop them into a heatproof bowl.

Dark chocolate · 200 g

⏱ 10s

ResultDark chocolate

4 of 21

Add the butter to the bowl with the chocolate.

Unsalted butter · 30 g

⏱ 5s

ResultDark chocolate and unsalted butter

5 of 21

Set the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter are completely melted and smooth, then lift the bowl off the heat.

⏱ 5 min

ResultMelted chocolate and butter

6 of 21

Set the bowl aside and leave the chocolate to cool until it is warm but no longer hot to the touch.

⏱ 5 min

ResultCooled melted chocolate

7 of 21

Add half the caster sugar to the bowl of egg yolks.

Caster sugar · 15 gEgg yolks · step 2

⏱ 5s

ResultEgg yolks and caster sugar

8 of 21

Whisk the yolks and sugar together vigorously until the mixture is pale, thick and falls in a ribbon from the whisk.

⏱ 1 min

ResultPale thick yolk mixture

9 of 21

Pour the yolk mixture into the cooled chocolate and stir to combine.

Pale thick yolk mixture · step 8

⏱ 10s

ResultCooled melted chocolate and pale thick yolk mixture

10 of 21

Stir the yolk mixture into the chocolate with a wooden spoon until the base is smooth and glossy.

⏱ 30s

ResultYolk-enriched chocolate base

11 of 21

Add a pinch of salt to the egg whites.

Salt · 1 pinch

⏱ 5s

ResultSeparated egg whites and salt

12 of 21

Whisk the whites until they hold soft peaks that just curl over at the tip when the whisk is lifted.

⏱ 2 min

ResultSoft-peak egg whites

13 of 21

Sprinkle the remaining caster sugar over the soft-peak whites.

Caster sugar · 15 g

⏱ 5s

ResultSoft-peak egg whites and caster sugar

14 of 21

Whisk again until the whites are stiff and glossy and hold a firm peak when the whisk is pulled away.

⏱ 1 min

ResultStiff glossy meringueused in step 18

15 of 21

Pour the double cream into a small clean bowl.

Double cream · 60 ml

⏱ 5s

ResultDouble cream

16 of 21

Whip the cream until it just holds soft peaks and has roughly doubled in volume.

⏱ 1 min

ResultLightly whipped cream

17 of 21

Fold the lightly whipped cream into the chocolate yolk base with a large metal spoon, cutting down through the centre and sweeping up the sides until just combined.

Lightly whipped cream · step 16

⏱ 30s

ResultCream-folded chocolate base

18 of 21

Add a large spoonful of the meringue to the chocolate base and stir it in to loosen, then add the rest and fold in gently with a large metal spoon, using wide, sweeping strokes to keep as much air as possible.

Stiff glossy meringue · step 14

⏱ 1 min

ResultMeringue-lightened chocolate mousse

19 of 21

Spoon the mousse evenly into 4 ramekins, smoothing the tops lightly with the back of the spoon.

Into 4 equal portions

Meringue-lightened chocolate mousse · step 18

⏱ 1 min

ResultPortioned chocolate mousse

20 of 21

Slide all 4 ramekins into the refrigerator.

⏱ 10s

ResultPortioned chocolate mousse

21 of 21

Cover each ramekin with cling film and refrigerate for at least 4 hours, or until the mousse is fully set and holds its shape when the dish is tilted.

⏱ 4 hr

ResultSet chocolate mousse

Total Time4 hr 16 min

#	Product	Action
1	4 piece	Crack each egg in turn over the medium bowl, passing the yolk from shell to shell so the white falls into the bowl. The mousse is not cooked, so use pasteurised eggs.⏱ 30sResultEgg
2	Eggstep 1	Tip each yolk into the small bowl, and check there is no trace of yolk in the whites.⏱ 30sResultSeparated egg whitesused in step 7
3	200 g	Break the dark chocolate into small pieces and drop them into a heatproof bowl.⏱ 10sResultDark chocolate
4	30 g	Add the butter to the bowl with the chocolate.⏱ 5sResultDark chocolate and unsalted butter
5	—	Set the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter are completely melted and smooth, then lift the bowl off the heat.⏱ 5 minResultMelted chocolate and butter
6	—	Set the bowl aside and leave the chocolate to cool until it is warm but no longer hot to the touch.⏱ 5 minResultCooled melted chocolate
7	15 g	Add half the caster sugar to the bowl of egg yolks.⏱ 5sResultEgg yolks and caster sugar
7	Egg yolksstep 2
8	—	Whisk the yolks and sugar together vigorously until the mixture is pale, thick and falls in a ribbon from the whisk.⏱ 1 minResultPale thick yolk mixture
9	Pale thick yolk mixturestep 8	Pour the yolk mixture into the cooled chocolate and stir to combine.⏱ 10sResultCooled melted chocolate and pale thick yolk mixture
10	—	Stir the yolk mixture into the chocolate with a wooden spoon until the base is smooth and glossy.⏱ 30sResultYolk-enriched chocolate base
11	1 pinch	Add a pinch of salt to the egg whites.⏱ 5sResultSeparated egg whites and salt
12	—	Whisk the whites until they hold soft peaks that just curl over at the tip when the whisk is lifted.⏱ 2 minResultSoft-peak egg whites
13	15 g	Sprinkle the remaining caster sugar over the soft-peak whites.⏱ 5sResultSoft-peak egg whites and caster sugar
14	—	Whisk again until the whites are stiff and glossy and hold a firm peak when the whisk is pulled away.⏱ 1 minResultStiff glossy meringueused in step 18
15	60 ml	Pour the double cream into a small clean bowl.⏱ 5sResultDouble cream
16	—	Whip the cream until it just holds soft peaks and has roughly doubled in volume.⏱ 1 minResultLightly whipped cream
17	Lightly whipped creamstep 16	Fold the lightly whipped cream into the chocolate yolk base with a large metal spoon, cutting down through the centre and sweeping up the sides until just combined.⏱ 30sResultCream-folded chocolate base
18	Stiff glossy meringuestep 14	Add a large spoonful of the meringue to the chocolate base and stir it in to loosen, then add the rest and fold in gently with a large metal spoon, using wide, sweeping strokes to keep as much air as possible.⏱ 1 minResultMeringue-lightened chocolate mousse
19	Meringue-lightened chocolate moussestep 18	Spoon the mousse evenly into 4 ramekins, smoothing the tops lightly with the back of the spoon. → Into 4 equal portions⏱ 1 minResultPortioned chocolate mousse
20	—	Slide all 4 ramekins into the refrigerator.⏱ 10sResultPortioned chocolate mousse
21	—	Cover each ramekin with cling film and refrigerate for at least 4 hours, or until the mousse is fully set and holds its shape when the dish is tilted.⏱ 4 hrResultSet chocolate mousse
Total Time		4 hr 16 min

Serving

Take the ramekins from the refrigerator, peel off the cling film, and set each one on a plate to serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	521kcal
	13g
	38g
	21g
	31g
	20g
	5g
	116mg

Ingredients0/6

Tools0/9

Recipe

Chocolate Mousse

Dark chocolate mousse with whipped cream and butter, a silky French dessert that serves four. Made with eggs, dark chocolate, unsalted butter, and double cream.

What you’ll doYou will separate eggs, melt chocolate with butter, whisk yolks into a pale ribbon and fold them into the chocolate. In parallel, you will whisk egg whites to stiff peaks and whip cream to soft peaks, then fold both into the chocolate base in stages to keep the mousse airy. The finished mousse goes into ramekins and must chill for at least 4 hours until set.

Serves4

Total4 hr 16 min

LevelMedium

Ingredients

Egg4 piece
Dark chocolate200 g
Unsalted butter30 g
Caster sugar30 g
Salt1 pinch
Double cream60 ml

Tools

SpoonThick yolk bowl (small bowl)Whipped cream bowl (small bowl)Medium bowlCling filmWhiskWooden spoonRamekinRefrigeratorHeatproof bowlLarge metal spoon

Method

Crack each egg in turn over the medium bowl, passing the yolk from shell to shell so the white falls into the bowl. The mousse is not cooked, so use pasteurised eggs.

30sThick yolk bowl (small bowl)Egg · 4 piece

Tip each yolk into the small bowl, and check there is no trace of yolk in the whites.

Result · Separated egg whites · used in step 7

30sMedium bowlEgg · step 1

Break the dark chocolate into small pieces and drop them into a heatproof bowl.

10sHeatproof bowlDark chocolate · 200 g

Add the butter to the bowl with the chocolate.

5sHeatproof bowlUnsalted butter · 30 g

5 minHeatproof bowl, Wooden spoon

Set the bowl aside and leave the chocolate to cool until it is warm but no longer hot to the touch.

5 minHeatproof bowl

Add half the caster sugar to the bowl of egg yolks.

5sThick yolk bowl (small bowl)Caster sugar · 15 g

Whisk the yolks and sugar together vigorously until the mixture is pale, thick and falls in a ribbon from the whisk.

1 minThick yolk bowl (small bowl), Whisk

Pour the yolk mixture into the cooled chocolate and stir to combine.

10sHeatproof bowlPale thick yolk mixture · step 8

Stir the yolk mixture into the chocolate with a wooden spoon until the base is smooth and glossy.

30sHeatproof bowl, Wooden spoon

Add a pinch of salt to the egg whites.

5sMedium bowlSalt · 1 pinch

Whisk the whites until they hold soft peaks that just curl over at the tip when the whisk is lifted.

2 minMedium bowl, Whisk

Sprinkle the remaining caster sugar over the soft-peak whites.

5sMedium bowlCaster sugar · 15 g

Whisk again until the whites are stiff and glossy and hold a firm peak when the whisk is pulled away.

Result · Stiff glossy meringue · used in step 18

1 minMedium bowl, Whisk

Pour the double cream into a small clean bowl.

5sWhipped cream bowl (small bowl)Double cream · 60 ml

Whip the cream until it just holds soft peaks and has roughly doubled in volume.

1 minWhipped cream bowl (small bowl), Whisk

Fold the lightly whipped cream into the chocolate yolk base with a large metal spoon, cutting down through the centre and sweeping up the sides until just combined.

30sHeatproof bowl, Large metal spoonLightly whipped cream · step 16

1 minHeatproof bowl, Large metal spoonStiff glossy meringue · step 14

Spoon the mousse evenly into 4 ramekins, smoothing the tops lightly with the back of the spoon. → Into 4 equal portions

1 minRamekin, SpoonMeringue-lightened chocolate mousse · step 18

Slide all 4 ramekins into the refrigerator.

10sRamekin, Refrigerator

Cover each ramekin with cling film and refrigerate for at least 4 hours, or until the mousse is fully set and holds its shape when the dish is tilted.

4 hrRamekin, Cling film

Take the ramekins from the refrigerator, peel off the cling film, and set each one on a plate to serve.

Result · Chocolate Mousse

10sRamekin, Refrigerator, Cling film

Printed 6 October 2026