Donna's Chocolate Mousse Recipe

Team, who's for Chocolate Mousse? As you know I'm still waiting to get into the kitchen at Langdon Court Manor so here's one from the archive - and one that is perfect for Christmas!

Here's a simple chocolate mousse recipe I’ve been making for years. It is from my recipe box which I bought over from Australia which is full of family recipes and favourites that I have been accumulating for years.

As I’ve been cooking since I was tiny tiny (I used to drive mum nuts), I’ve been making this particular recipe since I was 16. It is easy to burn the chocolate, so slow and steady wins the race.
Donna Ida

Donna's Chocolate Mousse

Serves 4


120g dark chocolate

4 eggs separated

4tsp unsalted butter

There is a 30g chocolate, 1 egg, 1 teaspoon butter per person, so it’s quite easy to increase the quantity.
Donna Ida

Donna Ida
Donna Ida

Place broken up chocolate into a bowl and stir over a pan of hot water until softened. And the butter and stir until melted. Remove from the heat and add the egg yolks one by one, stirring each until incorporated.

Leave the mixture to cool. Whip the egg whites to a very firm snow. Fold these gently into the chocolate mixture. Pour into a large bowl or individual dishes and allow to firm in the refrigerator at least four hours before serving or leave overnight.

A traditional mousse contains no cream, or sugar, but a tablespoon of sugar may be added to the egg whites when nearly whipped. Make a richer mousse by folding in 150ml whipped cream. Pour the mousse over a bed of prunes marinated in tea or marsala before placing the mousse into the refrigerator to set.  Vary the flavour by adding a tablespoon of dissolved instant coffee, or adding Grand Marnier or grated orange peel.

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