Chocolate Mousse

Cloud-light yet intensely chocolatey, this classic French mousse needs just a handful of ingredients and no baking. Whipped cream folded through melted dark chocolate creates a dessert that feels like pure indulgence and takes barely any effort.

Prep time

20 mins + 2 hrs chilling

Cook time

10 mins

Total time

2 hrs 30 mins

Servings

6 servings

Calories

380

Ingredients

• 200 g (7 oz) dark chocolate (60–70% cacao), chopped
• 300 ml (1 1/4 cups) heavy cream, divided
• 3 large eggs, separated, at room temperature
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• Cocoa powder, for dusting
• Whipped cream and chocolate shavings, to serve

Instructions

1. Melt the chocolate with 100 ml of the cream in a heatproof bowl over simmering water, stirring until glossy. Cool 5 minutes — it should be warm, not hot.
2. Whisk the egg yolks, sugar, vanilla, and salt into the chocolate until smooth and slightly thickened.
3. In a clean, dry bowl, whip the remaining 200 ml cream to soft peaks.
4. In another clean bowl, whip the egg whites to soft, billowy peaks.
5. Fold one-third of the whipped cream into the chocolate to lighten it, then fold in the rest gently.
6. Fold in the egg whites in two additions, keeping as much air as possible — stop the moment no streaks remain.
7. Spoon into six glasses or ramekins, cover, and chill at least 2 hours until set.
8. Dust with cocoa, add a dollop of whipped cream, and serve cold.

Pro tips

• Room-temperature eggs whip to greater volume and fold in more easily.
• Any grease in the egg-white bowl will stop them whipping — wipe the bowl with lemon juice first.
• Fold, don't stir: cut down the middle, scoop under, and turn the bowl.
• The mousse keeps 3 days refrigerated; the texture is best on day one.

Frequently asked questions