Chocolate Mousse

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Melt the chocolate and butter together in a bowl set over barely simmering water, stirring until smooth. Take it off and leave to cool to just warm — about 35°C, or warm to the fingertip but not hot.

   Mark done

2. Whisk the egg yolks with the vanilla and beat them into the cooled chocolate one at a time. It will thicken and turn glossy.

   Mark done

3. Whip the 120 ml of cream to soft peaks — it should slump, not stand — and fold it into the chocolate.

   Mark done

4. In a scrupulously clean bowl, whisk the egg whites with the salt to soft peaks, then add the sugar a tablespoon at a time and whisk to firm, glossy peaks that just curl at the tip.

   Mark done

5. Stir a third of the whites into the chocolate mixture briskly, without any care for the air. This loosens the base so the rest can be folded in gently.

   Mark done

6. Add the remaining whites in two additions, folding with a large spatula — down through the middle, across the bottom, up the side, turning the bowl — until no white streaks remain and not a stroke more.

   Mark done

7. Divide between six glasses, cover, and refrigerate at least 4 hours until set.

   Mark done

8. Serve topped with whipped cream and chocolate shavings.

   Mark done

Chef’s Tips

• Not a speck of yolk or grease in the whites, or they will not whip.
• Cool the chocolate properly. Too hot and you scramble the yolks and melt the foam; too cold and it seizes into lumps when the cream goes in.
• Stop folding while a faint streak or two remains. They disappear as it sets, and over-folding costs you the texture.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A small glass of Armagnac
• Salted shortbread
• Fresh raspberries

Storage & Reheating

Refrigerated, covered, for 3 days. It contains lightly cooked egg, so it is not one for anyone avoiding those. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.