THE GREATEST CHOCOLATE MOUSSE EVER.
Some puddings flirt. There are spoonfuls that seduce. And then there is this. A mousse so PERFECT, so TRULY SCRUMPTIOUS, so unapologetically decadent it might just leave you licking an empty bowl.
There’s something timeless about a proper chocolate mousse. No frills, no flourishes — just deep, dark chocolate folded into cream and egg, and left to do what it does best. This version is rich but light, smooth but full of character, and made from the kind of ingredients you likely already have. The key is patience and good chocolate. The rest is magic.
Ingredients
(Serves 4 modestly, or 2 very well but if you are like me you will double it all and keep it for fridge scooping)
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200g dark chocolate (70% cocoa or more)
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3 large eggs, separated
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A pinch of flaky sea salt
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200ml double cream
Break the chocolate into pieces and melt it gently in a heatproof bowl set over a pan of just-simmering water. Once smooth and glossy, take it off the heat and let it cool slightly — it should be warm, not hot.
In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form.
In another bowl, whip the cream until it just holds its shape.
Stir the egg yolks into the warm chocolate, one at a time, until fully incorporated. Then, fold in the whipped cream in two or three stages. Once that’s mostly combined, gently fold in the egg whites — do this slowly, with care, keeping as much air in the mixture as you can.
Spoon into a beautiful bowl and chill for at least 3 hours, or until softly set. It should be light but rich, with a texture somewhere between satin and cloud.
Serve as is or a dusting of cocoa powder. But honestly, it’s needs nothing.
IF YOU ARE WILD -
You can try it with coffee and or cardamom – dark, spiced, unforgettable. The the above recipe add to the chocolate -
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½ tsp ground cardamom (or seeds from 4–5 green pods, finely ground)
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1-2 shot strong, espresso
The cardamom adds warmth and mystery, the coffee deepens the chocolate, and together they bring something utterly special to this already-devastating dessert.
If this tickles you and you would like to see more, and support this work, you can add something to my TIP JAR