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Chocolate Mousse
Chocolate Mousse

Chocolate Mousse

15 mins
5 mins

Classic chocolate mousse recipe.

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  • Ingredients
  • Method


  • 200g dark chocolate (cocoa solids 50% or more), roughly chopped
  • 4 eggs, separated
  • 300ml Meadow Fresh Original Cream
  • 2 Tbsp Chelsea Caster Sugar
  • Extra whipped cream and chocolate shavings, to garnish (optional)

Additional tips

If you are concerned about using raw eggs, you can pasteurise your eggs first at home. Have a look online for resources that explain how to do this.

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...

{has_more=true, offset=10, total=41, results=[{comment_text=Awesome, easy recipe. My family love it and I make it all the time!! Little tip though: Add all the egg yolks to the chocolate at once and beat really quickly. The first time I added them a bit slowly, one at a time, and it seized the chocolate., approved=true, user_name=Louise, rating_new__1_5_=5, hs_createdate=1716176735149, rating=100, id=13316395670}, {comment_text=Stupid recipe didn't turn out was lumpy as, approved=true, user_name=Jessica Smith, rating_new__1_5_=1, hs_createdate=1715470428244, id=13214652560}, {comment_text=It was really good except mine is a bit runny still after 2 hours but I do have it in a large deep bowl as I am making a layer cake with mousse filling. I added in Donovan's dutch cocoa powder (about 1/4 cup) to the whipped cream, and egg yolks and I found it tastes much richer and darker. Next time I wouldn't add in the sugar and eggwhites as I found it more like mousse and not needing to be set with just the whipped cream, egg yolks and cocoa powder! Good recipe :), approved=true, user_name=Talia, rating_new__1_5_=5, hs_createdate=1702249884770, id=11175514220}, {comment_text=Wouldn't make this again., approved=true, user_name=Sarah, rating_new__1_5_=1, hs_createdate=1702249883095, id=11175514209}, {comment_text=What a rubbish rescipe, approved=true, user_name=Sharn, rating_new__1_5_=1, hs_createdate=1702249879430, id=11175343166}, {comment_text=My 10 year old child made this herself and it turned out amazing definitely using this recipe again !, approved=true, user_name=Lucy, rating_new__1_5_=5, hs_createdate=1702249879338, id=11175490305}, {comment_text=anyone know a recipe with gelatine in itCHELSE SUGAR: Hi there, you could try this recipe:, approved=true, user_name=arwen, rating_new__1_5_=3, hs_createdate=1702249876568, id=11175457085}, {comment_text=Yummy, approved=true, user_name=Yummy, rating_new__1_5_=5, hs_createdate=1702249875665, id=11175506198}, {comment_text=great., approved=true, user_name=Elise, rating_new__1_5_=5, hs_createdate=1702249874844, id=11175566256}, {comment_text=Easy and delicious, approved=true, user_name=Michele, rating_new__1_5_=5, hs_createdate=1702249874687, id=11175604902}]}

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Prepare a double boiler. You can do this by bringing a few centimetres of water to a simmer in a saucepan. Place a glass or stainless steel bowl over the top, so that it fits snugly without touching the water below.
Place chocolate in the bowl and stir until melted. Remove from the heat and allow to cool slightly.
Add egg yolks and beat until thick and smooth.
In a separate large bowl, whip the cream to soft peaks. Quickly fold the chocolate mixture into it.
In another bowl, beat the egg whites until stiff but not dry. Gradually add the Chelsea Caster Sugar, beating until thick and glossy.
Fold half the egg white mixture into the chocolate mixture, then add the rest, folding gently.
Spoon into six individual dishes or glasses, or one large dish/bowl. Refrigerate until firm (ideally at least 6 hours).
Garnish with whipped cream and chocolate shavings, to serve (optional).
Additional tips

If you are concerned about using raw eggs, you can pasteurise your eggs first at home. Have a look online for resources that explain how to do this.


What did you think of this recipe?

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How to Choose SugarFor Baking?

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