Name: Easy Chocolate Mousse
Prep time: 20 min
Total time: 260 min
Ingredients: 4 large eggs; 150 g chocolate, (min. 70% cocoa); 4 teaspoons 20ml caster sugar ((20ml)); Double cream to decorate, (optional)

Easy Chocolate Mousse uses only three ingredients for the richest chocolatey taste. Optionally add some brandy for a really decadent dessert.

Easy Chocolate Mousse

I love an easy Chocolate Mousse. I’ve made a few in my time that aren’t easy or quick, but this one is. However, it does require three basic cooking skills:

1. Melting chocolate

There are two ways to do this – in the microwave or over a pan of simmering (at most) water. The details for both methods are in How to Melt Chocolate and the key points are:

Using the hot water method:

Don’t let the water boil
Don’t let the bowl of chocolate touch the water

Using the microwave:

Don’t try to do it quickly. Maybe 1 minute for the first blast if you’ve got a lot of chocolate, but usually 30 seconds. Have patience.

2. Whisking egg whites

I prefer an electric hand mixer, but a balloon whisk is fine – it just takes longer. I only use a stand mixer for egg whites when I’ve got a lot and I’m whisking them to a stiff peak (see below).

Do not let any egg yolk contaminate the whites or they will not whisk up.

There are three stages of egg white whisking:

Soft Peak

When you lift the whisk out of the bowl an turn it to the side (horizontal) the egg white sticks and forms a peak which quickly falls over. That’s what we need for this mousse.

Medium Peak

Here the peak falls over about half-way.

Stiff Peak

The peak stays stiff and doesn’t fall over – this is what you want for meringues.

3. Combining whisked egg white with other ingredients

Two rules to follow here for successfully combining two mixtures:

Add cooler ingredients to warmer

In this case, add the cooler egg whites to the warmer (but not hot) melted chocolate mix

Combine elements with the same texture

The whisked egg whites will have a looser texture than the chocolate/egg yolk mix. To give a smooth finished texture they need to be fairly similar so you need to ‘slacken’ the chocolate mixture by whisking in some of the whisked egg white (typically a quarter to a third of the total). Then the two elements will be fairly similar and folding in with a metal spoon will be easier.

Remember the point of folding in: to keep the air you’ve whisked into the egg whites in the finished mousse.

Helpful Tools

Kenwood Hand Mixer – Makes light work of whisking egg whites. My new one is a 350W model and it’s a joy to use – it’s brilliant for everything, but I also have a 150W model that I take on holiday (sad, I know) and that’s all you need for egg whites, sauces, and the odd cake
Oxo Balloon Whisk – This is the best type of hand whisk for egg whites and sauces. Metal is best for eggs, although a silicone balloon whisk is good for sauces and non-stick pans.

If you like this…

…Why don’t you try:

A stack of the ultimate chocolate brownies on a white plate

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4 glasses of Easy Chocolate Mousse decorated with cream swirls — Easy Chocolate Mousse

3 glasses of Easy Chocolate Mousse decorated with cream swirls

Print Recipe

4.5 from 2 votes

Easy Chocolate Mousse

A Chocolate Mousse that looks and tastes rich and decadent but is quick and easy to make.

Prep Time20 mins

Chilling Time4 hrs

Total Time4 hrs 20 mins

Course: Pudding

Cuisine: European

Keyword: dinner party, easy dessert

Servings: servings

Author: [email protected] Cooks

Ingredients

4 large eggs
150 g chocolate, min. 70% cocoa
4 teaspoons 20ml caster sugar (20ml)
Double cream to decorate, optional

Equipment

4 ramekin or individual souffle dishes or glasses

Large, medium and small mixing bowls

Hand mixer or

Balloon whisk

Instructions

Melt the chocolate in a large mixing bowl over hot water or in the microwave in 30-second bursts.
For detailed instructions see How to Melt Chocolate
When the chocolate is almost melted, remove from the heat and stir until it’s all melted
Separate the eggs, being careful not to allow any of the yolk into the whites (or they won’t whisk up)
Put the yolks into a small bowl or cup. Put the whites into a medium bowl for whisking
Whisk the egg whites into soft peaks.
The tips will fall over onto themselves
Use an electric hand-whisk or a balloon whisk, add the sugar, and whisk again briefly
Stir the egg yolks quickly into the melted chocolate
Whisk in a third of the egg white/sugar
Fold the rest of the egg white very gently into the chocolate mixture with a metal spoon until just combined (be careful not to overmix).
The idea is to keep as much air as possible in the mousse
Put into bowls and refrigerate for at least four hours until set
Decorate with cream if liked.

Notes

Everyday Cooks Tips:

Variations:

Add a tablespoon (15ml) brandy after the egg yolks

Easy Chocolate Mousse