Easy Chocolate Mousse

About: I am a primary school teacher first and foremost, but love to bake, eat, dance and go for walks. I have recently started a vlog with my teacher friend about these things and it has been a lot of fun so far. ...

I have made this recipe a few times and it is a foolproof chocolate mousse recipe and takes no time at all. I would say that the flavour you get from the mousse is down to the flavour and quality of chocolate you choose and any alcohol that you might add in. Personal preference!

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Step 1: You Will Need

Ingredients :75g chocolate (broken up), 2 eggs (separated), 25g butter (melted), 2 tbsp golden caster sugar. Optional Ingredients - 1 tbsp alcohol (Tia Maria, Kahlua, Baileys etc...)  

Step 2: Make the Chocolate Mixture

Make the chocolate mixture - melt the chocolate (in a bowl in a microwave or over a simmering pan of water). Add the melted butter and egg yolks and mix together.

Step 3: Make the Egg White Mixture

Make the egg white mixture - In a clean bowl, whisk the egg whites with a hand mixer or lots of hand power! Do this until the volume has increased and the whites are holding their shape well. Add the sugar and whisk again until shiny. The mixture should be quite stiff.

Step 4: Fold Together and Finish

Finish - Combine the two mixtures together, using a metal spoon. Take care not to overwork the mix as you want to keep in as much air as possible. Combine just until you can see no more white. At this stage, you can add any alcohol. Spoon the mixture into glasses, dishes, cups, mugs, etc. Chill in the fridge for approximately 4-6 hours or overnight if you have the time. Top with cream or fruit or anything you would like and serve. This will serve 2 using a small bowl or coffee cup size.

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    5 Discussions

    Normal caster sugar would be fine, the difference between the two is minimal and any taste difference is most likely masked by the chocolate flavour. I would steer clear of granulated sugar though, as I don't think it will dissolve properly and you may be left with a gritty mousse. If you try it though and find otherwise, let me know!


    Reply 5 years ago on Introduction

    My suggestion would be gently whisk the egg whites and sugar on a double boiler until the grit of the sugar is gone. After that just whip it until it holds. But personally I like to use heavy whipping cream to fold into the chocolate mixture.


    6 years ago

    You never mention what to do with the butter. Is it needed for this recipie?

    1 reply

    Oh gosh, i'm so sorry! I have updated it. It gets mixed in with the melted chocolate and egg yolks. Thank you for drawing my attention to it.