Chocolate Mousse

06 Jun

(serves 4)
Chocolate Mousse was one of the first desserts I learnt to make. It is a perrenial favourite that also happens to be fairly easy to prepare, especially if you skip the eggs like me. If you only want to know how to make one dessert, this should be the one. Serve this chocoholic’s delight by itself, with some dried or fresh fruits mixed in, or as part of a more complex dessert.
  1. Whipping Cream (300ml)
  2. High cocao content Chocolate (100g)
  3. Sugar (3T)
  4. Rum (1T)


  1. Put 80ml of the cream in a small bowl and heat this up in a microwave until it is hot but not boiling (30 seconds?). You can also heat manually in a saucepan if you don’t have a microwave.
  2. Break your chocolate into small blocks and place these in the hot cream. Arrange it such that every piece is covered by the cream. Leave to soften without intervention for about 10 minutes.
  3. In the meanwhile, whip the remaining (it must be cold) cream in a mixing bowl until it forms stiff peaks.
  4. When all the chocolate has softened, add 1T of the whipped cream to help keep it liquid. Sprinkle in 2T of sugar, 1T rum and a pinch of salt (or few drops of soya sauce) and mix well with a spoon until you get an even soft paste.
  5. Fold the whipped cream into the chocolate paste in stages. Do not beat as this will cause some of the air in the mousse to escape, reducing is stiffness.
  6. Refrigerate uncovered for a few hours after spooning into the appropriate serving containers. If you plan to keep it ovenight, you’ll have to cover the tops with cling film.
  7. I prefer to use wine glasses as they are transparent, and one way to spoon it in without dirtying the sides of the glass is to use 2 tea spoons like a clamp to move the mousse in past the mouth. Then using one spoon, push the dollop of mousse off the other spoon into the bottom of the glass.


  • It is best to buy baking chocolate bars which contains 70-80% cocoa solids. This will be marked in big numbers on the package if it’s the right type of chocolate. These bars also typically subdivide into individual blocks of 10g each for easy scaling.
  • A number of different things can be added to your chocolate mousse for variety, for example; raisins soaked in rum, berries, chocolate chips. Granola or crushed kit-kat can be used as a base. Some people also like to sprinkle cocao powder, chocolate shavings or rice, or sesame seeds over the surface for a better finish.
  • Some European chef will inevitably say, Sacré bleu he skipped the eggs! Well I like my chocolate mousse simple and heavy. If it were savoury mousse, then eggs would be in order.  But if you really insist, replace half the cream with 2 eggs, add the yolks to the chocolate mix, whip the whites and fold these into the mousse in the same way as for the whipped cream.
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Posted by on June 6, 2010 in Desserts, French, Recipe


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