celebrating 130 years 1884-2014

Choccy Mud Mousse

By Chelsea Sugar
Choccy Mud Mousse
4 servings
  • 5 reviews

  • Difficulty Easy
  • Prep time 3 hrs 10 mins
  • Cooking time
  • Serves

    300 ml cream
    250g dark chocolate chips, melts or chocolate bits
    3 egg yolks (the whites can be stored in a small covered container in the fridge for 2 — 3 weeks. Great for pavlova. Remember 1 egg white = approximately 50 ml)
    2 Tbsp Chelsea Caster Sugar


    Pour the cream into a microwave proof jug or bowl and cook on high for 2 - 3 minutes until just about to boil, watch carefully so it doesn’t overflow.

    Place the chocolate, egg yolks and Chelsea Caster Sugar in a blender, pour in the nearly boiling cream. Securely fit on the lid and blend until smooth and well combined. This will take about 30 seconds.

    Pour into serving dishes or small glasses. This mousse looks really good in tiny coffee cups or fancy little glasses. Set in the fridge for at least 3 hours.

    Serve with a dollop of whipped cream and some chopped chocolate or pieces of fruit. Keeps well for 3 - 4 days in the fridge.

    You can substitute white or milk chocolate for the dark chocolate. If using white chocolate, or milk chocolate, you may find them sweet enough without adding the caster sugar.

    You can also add flavours such as strawberry, or peppermint essence or the grated rind of one orange.

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Average Rating
(5 reviews)

For the person wanting a dairy free alt to the mousse, melting chocolate with some water and then when it cools whipping it, works really well

My dad can't eat dairy so is there a way to make this dairy free?
CHELSEA: Hi there, unfortunately we haven't tried a dairy-free version of this. Coconut cream could potentially work but we can't say for sure sorry!

I loved it


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This Mousse is absolutely brilliant. So So decadent it's gorgeous.

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