Rich Chocolate Mousse (Mousse au Chocolat)

Google+ Pinterest LinkedIn Tumblr +

Making a bowl of chocolate mousse to share is one of the great pleasures in life. A french classic. We first ate this light version at Chez Janou, the restaurant in the Marais in Paris.

Serves 6


170g chocolate (70% cocoa solids)
7 egg whites
1 teaspoon lemon or lime juice, freshly squeezed or from a bottle
55g caster sugar


1. Melt the chocolate in a bowl sitting in a saucepan of barely simmering water. Make sure the water doesn’t boil or touch the end of the bowl. Stir gently from time-to-time (though it will not take long to melt).

2. While the chocolate is melting, whisk the egg whites with the lemon or lime juice in a spotlessly clean bowl, until very frothy. Keep whisking and slowly add the caster sugar in a stream. Whisk until the egg whites are stiff and form cloudy peaks and cling to the beaters when you lift them. (You should be able to turn the bowl upside down over your head without the egg whites falling out but we don’t advise it.)

3. Pour the warm melted chocolate into a large bowl. Stir a third of the egg white into the warm chocolate mixture, stirring really quickly to combine and to stop the chocolate granulating which will affect the final texture of the mousse. Keep adding egg white to the chocolate mixture, but this time fold it over with a large spoon, keeping as much air in the mixture as possible, keep adding and folding until you can see no more traces of egg white in the chocolate mixture. Gently level off the top of the mousse and chill for 4-6 hours or until firm.


Recipe notes and variations

Before you whisk the egg whites, wipe out the bowl with a slice of lemon or a little of the lemon or lime juice dabbed on to clean kitchen towel before you start. This removes any traces of grease that could stop the egg whites from whisking to their optimum volume.

We use a Kitchen aid in our test kitchen to whisk egg whites but you can also use a hand whisk successfully. Make sure you use a large bowl. You can do it by hand but it is quite arduous when you are whisking 7 egg whites.

You can use all 60% chocolate but don’t go lower than that if you want a really rich chocolate mousse. It is meant to be decadent and you don’t need to eat very much to be very pleased with yourself.

Lemon juice is added to the egg whites to help them form stiffer peaks – you can omit it if you don’t have it.

When you chill the chocolate mousse, it will get stiffer so don’t worry if it feels loose when you put it in the fridge.

Ratio for Chocolate Mousse

As a rule of thumb, the ratio for chocolate mousse is 1 egg white to 30g (1 oz) of chocolate.

If you want to make chocolate mousse for 2 people, use 3 egg whites and 85g (3 oz) chocolate.

Use fresh eggs when you use raw eggs in a recipe and never give them to vulnerably people who have compromised immune systems, are young or elderly. How to know if your eggs are fresh.


Tips for whisking egg whites
Buttermilk Pancakes
Lemon and Lime Ice Cream
Lime Curd
Italian Zabaglione
The Sportsman Recipe: Warm Chocolate Mousse
The Sportsman Recipe: Warm Chocolate Mousse
How to make Italian Meringue
Chocolate Soufflés
Helen’s Decadent Dingle Whiskey Chocolate Torte
How to make Italian Meringue
Crumble Pastry
Cantuccini with almonds and fruit
5 ways to make the most of a fresh lime


Comments are closed.