Mousse au chocolat

Mousse au chocolat

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(24 ratings)

Takes 20-30 minutes, plus chilling

More effort

Serves 6
Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal

Nutrition and extra info


  • kcal283
  • fat16g
  • saturates9g
  • carbs30g
  • sugars30g
  • fibre1g
  • protein4g
  • salt0.11g
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  • 200g bar best bitter dark chocolate (we used Green and Black's Organic Dark Chocolate)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 3 large free-range eggs, just the whites



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g golden caster sugar
  • 100ml whipping cream

To serve

  • icing sugar, for dusting
  • crisp biscuits, such as langes-de-chat


  1. Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don’t worry if the mixture thickens – it will smooth out again later.

  2. Whisk the egg whites in a large bowl until they’re standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.

  3. Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.

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Comments, questions and tips

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scaryjane's picture
7th Nov, 2017
Just made this for dinner tonight, its tastes absolutely fab. I replaced the brandy with a teaspoon of vanilla. Will wait for the verdict from my husband later.....hopefully he'll not like it so more for me lol
2nd Apr, 2016
Good recipe. I did it to the letter, even though dark chocolate is too bitter for me, just to see how I might like to change it for a dinner party. After tasting it, I probably won't change it. It set to a nice soft but firm mousse texture and I don't think the chocolate is bitter because of all the cream and sugar. I might omit or reduce the alcohol as is my preference, pretty sure i'm a rare one there though!
26th Aug, 2015
Ok yum. I made this with Coffee Liquer because there was no brandy in the cupboard. Doubled up the recipe and it made 7 tea cups of mousse.
13th Sep, 2014
Didn't think this recipe worked all that well. If you add cold liquid to warm chocolate it seizes. I had to add the cream and beat quite vigorously to get it to release again and get all the lumps out. Follow the tips from laonie elsewhere in the comments. It tastes nice though. Very rich.
26th Aug, 2015
I followed the recipe and did not panic. As soon as I mixed in a big spoon of the whisked eggs it all came back to normal again.
22nd May, 2014
Made these last night for hungry cyclists - recipe made 4 tea cups of mousse and I served them with raspberries and creme fraiche, tres bien!!
14th May, 2014
Mousse is easy to make but this recipe omits some common sense instructions, the most important of which is that the ingredients should be as close as possible to the same temperature when you combine them. The structure of egg yolk is fairly unstable and plenty of mousse recipes don’t use them at all. You can dispense with them if you want and use 3 whites instead, beaten to a meringue with about 2 tablespoons of sugar. If you want to use the yolks then melt the chocolate and set it aside to cool almost to room temp. While the chocolate is cooling, beat the room temperature yolks with a tablespoon of sugar until they are pale, thick and creamy. When the chocolate has cooled, gently fold in the whipped cream, then the beaten yolks and then the egg whites, in that order. It will work.
Poggs Mummy
21st Apr, 2012
I had hoped that this would be a light mousse, but despite folding in the whipped egg white and whipped cream carefully, it ended up a hard mousse and was way too sickly - I am still searching for a light and fluffy mousse..... a very disappointing end for a fab dinner party meal
14th Feb, 2011
Made this for valentine's dessert to follow venison with blackberries as the site suggested. Yes, lots of bowls as mentioned, but quite simple and really lovely although extremely rich. I didn't have any brandy so used white rum instead which was subtle but did the job. I'm considering trying the dark chocolate with orange pieces and orange liqueur next.
2nd Jul, 2010
Tried this as part of a trio of deserts and made it into a very small cup (part of a dolls tea party set from a Swedish retailer!). It was totaly to die for!!! A bit panicky when the chocolate (100% cocao used) went very solid but it did mix in with the eggs eventually and was one of if not the bext chocolate deserts I have ever tried. Way too rich for a big portion on its own but as part of a mix absolutely perfect. Even my very selective and critical wife like it!!!


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