Easy Chocolate Mousse uses only three ingredients for the richest chocolatey taste. Optionally add some brandy for a really decadent dessert.
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:
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.
Here the peak falls over about half-way.
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.
- 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.
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Easy Chocolate Mousse
- 4 large eggs
- 150 g chocolate, min. 70% cocoa
- 4 teaspoons 20ml caster sugar (20ml)
- Double cream to decorate, optional
- 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.
Everyday Cooks Tips:Variations:
- Add a tablespoon (15ml) brandy after the egg yolks