Chocolate Mousse


How vintage is ‘Chocolate Mousse’?  I feel like it was maybe a dinner party staple during the 70’s.  I had forgotten though just how good a chocolate mousse can be, and yet how easy and quick it is to put together.  I had to make some ‘finger food’ desserts for a friend’s dinner party tonight, and I decided to fill dark chocolate cups with chocolate mousse, and then pop a raspberry on top. I made 50 of those, but sadly there was chocolate mousse left over, so I put it into some lovely little espresso cups that are part of an even lovelier dinner set so I could give them a little photo shoot today. (My blog is always on my mind it seems).

  • 250g Dark Chocolate, chopped
  • 4 eggs, separated
  • 50g caster sugar
  • 300ml thick cream (can’t buy it here in Italy, so I used normal cream and whipped it with my KitchenAid using the whisk attachment).
  • *OPTIONAL: 50ml Kahlua, Bailey’s, Rum or Cointreau


  1. Melt chocolate until smooth without lumps by either putting it in a bowl over a saucepan of simmering water, or you can also melt it in a microwave oven. (set microwave for 1 min at a time to be sure not to burn chocolate).
  2. Add egg yolks to melted chocolate, one at a time whisking well. If you are adding alcohol, add it now and continue mixing until all combined.
  3. Beat egg whites with an electric mixer until soft peaks form. Add sugar, a spoonful at a time and continue beating until thick & glossy.
    Gently fold half the eggwhite mixture into chocolate mixture, and then fold through remaining eggwhite.
  4. Fold whipped cream into chocolate mixture.
  5. Spoon into individual serving bowls, and refrigerate for at least 2 hours.   I was filling mini dark chocolate cups, so I used a piping bag to do this.  I find this chocolate mousse delicious but quite rich.  Filling an espresso cup is a nice dessert size, but maybe a teacup is a better size to keep everybody happy. Raspberries, blueberries & blackberries are the perfect partner to compliment and balance flavours.