Chocolate Mousse

This chocolate mousse is beautifully light and incredibly easy to make.  You can make them just before you sit down to eat and leave them to cool slightly in the fridge before serving them for pudding.

By whisking both the egg yolks and the egg whites it helps the mousse become smooth and airy.  When you cut into the mousse you should be able to see a mass of bubbles not dissimilar to an Aero chocolate bar.

The mousse is made using Cointreau giving it a hint of orange. However, if you would prefer to make a non-alcoholic mousse then simply use orange zest in its place.  Alternatively, if you are looking for a plain chocolate mousse that has a festive kick, replace the Cointreau with a little Brandy.

The pudding benefits from being served with a few thin biscuits – for example: Langues de Chat (see recipe).

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Chocolate Mousse

Ingredients:  (Serves 4)

  • 100g plain chocolate
  • 2 eggs (separated)
  • 30g caster sugar
  • 3 tbsp cream
  • 1 tbsp Cointreau (for non-alcoholic mousse use the zest of an orange)


  1. Break the chocolate into small pieces and place in a heatproof bowl.  Melt the chocolate over a pan of simmering water.
  2. Whilst the chocolate is melting, whisk together the egg yolks and sugar, until you have a light and fluffy mixture.
  3. In another bowl whisk the egg whites to the stiff peak stage.
  4. Once the chocolate has just melted, pour it into the egg yolk mix, and whisk until it is fully incorporated.
  5. Add the cream and the Cointreau (or orange zest) and stir in.
  6. Finally fold in the egg whites a little at a time.
  7. Pour the mousse into the bowl or glasses that you wish to serve in.
  8. Place in the fridge for 30 minutes to an hour before serving.

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