This classic chocolate mousse is rich, decadent and delightfully easy to make. Garnish with torched meringue, fresh berries and chocolate shavings for a elegant dessert guaranteed to wow your guests.
Classic chocolate mousse
- 170g milk or dark chocolate
- ¼ cup cream
- 4 large egg whites
- 3 Tbsp castor sugar
- 1 Tbsp cocoa powder
- Cream or torched meringue and chocolate shavings to garnish, optional
BREAK the chocolate into pieces and place in a heat-proof bowl. Microwave in 20-second intervals, stirring between each one, until melted and smooth.
ADD in the cream and mix vigorously until the mixture is thick and smooth. Initially, it will be runny, but it will start to come together; once thickened, set aside.
PLACE the egg whites into a large bowl or the bowl of a stand mixer and whisk on medium-high until soft peaks form (i.e. you can remove the whisk and the peaks hold for a few seconds). Add in the castor sugar and whisk again on medium speed until glossy, about 30 seconds.
ADD the chocolate mixture to the egg whites, spoonful by spoonful, with mixer on low. Sift in the cocoa powder and turn the mixer up to medium speed until well incorporated and you have a smooth, light and aerated mixture.
DIVIDE the mixture between 4 small or 2 larger glasses/dishes. Place in the fridge for up to 2 hours before serving.
Tip from the team: Garnish the chocolate mousse pots with torched Swiss or Italian meringue, chocolate shavings and fresh berries. A dollop of whipped cream will also be delicious instead of the meringue. This chocolate mousse is best eaten on the same day and best served chilled.
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