Recipe for a rich and decadent, yet extremely easy to whip up, Chocolate Mousse

3 large eggs, at room temperature
60ml castor sugar
300g dark chocolate*
300ml cream

** If you use Cadbury or Beacon (please don’t ever use baking chocolate), add 15ml cocoa powder into the egg and sugar mixture once it has reached the pale yellow and creamy stage.

How to
Beat eggs and sugar at high speed until pale and creamy (about 10 minutes). While you are waiting, melt chocolate at 60% power in the microwave for around 3 minutes, stirring every minute until melted. Set aside to cool.

Add melted chocolate to egg mixture and fold in gently. Keep going until there are no streaks of egg left and everything is well combined. (I found this to be the hardest part because my arm got sore. You cannot skip this part (I’ve tried) because beating the chocolate into the eggs makes a heavy mousse).

While you are folding, beat the cream to soft peaks and fold into the chocolate-egg mixture. Again, be gentle and take your time. You don’t want to knock the air out of it. It will be worth it, I promise.

Once the cream is fully incorporated you can pour into champagne glasses or ramekins to set in the fridge for 2-3 hours. The mousse is incredibly rich so small portions are better. This recipe makes at least 10-12 portions. Remove from the fridge 30 minutes before you want to eat them so that they can be served at room temperature.

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Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.