Classic Chocolate Mousse

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No alcohol has been added, so that you can enjoy the full flavour of the chocolate

Serves 3


75g Mortimer Dark Chocolate Powder

25g butter

2 large eggs at room temperature


Melt the chocolate and butter over a pan of barely simmering water

Remove from the heat.

Separate the eggs and put the egg whites into a clean dry bowl.

Lightly beat the egg yolks, then beat into the melted chocolate.

Whisk the egg whites, until they form soft peaks.

Beat 1 tablespoon of egg white into the chocolate, repeat with a second tablespoon of egg white, to lighten the mixture.

Fold the chocolate into the remaining egg white.

Pour into 3 ramekins, or small coffee cups and place in the fridge for several hours to set.


Cooks Tips

The eggs need to be at room temperature.   If you cool the melted chocolate too quickly, by adding cold egg yolks, then the chocolate may seize.