Always a winner, and easy to make, I don't remember ever meeting anyone who didn't like chocolate mousse. The better the chocolate, the better the end result. Don't use 'cooking chocolate' of any description!


  • 200 gm dark / plain / bittersweet chocolate
  • 3 eggs, separated
  • 250 ml double / whipping cream (or creme fraiche)
  • 35 gm caster sugar


  1. Melt the chocolate slowly in a bowl placed over a saucepan of simmering water. Let it cool for a couple of minutes, until you can stick your finger in without pain!
  2. Gently mix in the cream
  3. Stir the egg yolks into the chocolate
  4. Whisk the egg whites until very stiff and peaky, then slowly add the sugar a bit at a time, whisking again as each bit is added
  5. Gently and slowly fold the egg whites, a spoonful at a time, into the chocolate. Don't be aggressive, you want to keep the volume of the eggs as much as possible.
  6. Pour gently into the final bowls or ramekins and put in the fridge for a few hours.
  7. Make an extra one so you can have a second mousse au chocolat when everyone else has gone home!