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Dark Chocolate Mousse Recipe

Dark Chocolate Mousse Recipe

Dark Chocolate Mousse Recipe


  • 250g Chocolate Society Cooking Chocolate (70% Cocoa solids)
  • 100g Whipping cream
  • 40g Caster sugar
  • 6 Medium egg whites
  • 2 Medium egg yolks


  1. Melt the chocolate in a double boiler or microwave (very low setting for 7-8 minutes or defrost setting for maximum 10 minutes).
  2. Maximum temperature of the melted chocolate should be 60°C.
  3. Meanwhile, bring the cream to the boil.
  4. Remove from the heat and add the melted chocolate with a whisk.
  5. Beat the egg whites until they are just stiff, then add the sugar and whip for a further minute.
  6. Using a whisk, add the egg yolks to the chocolate mix.
  7. Gently fold in the eggwhites in two or three batches using a spatula.
  8. Pour into individual serving dishes or a large bowl and refrigerate for at least 2 hours.
  9. Decorate and serve cool.
  • Post author
    Al Garnsworthy

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