Michelle Darmody: How to make a rich and decadent chocolate mousse dessert

An easy chocolate mousse recipe and three tasty variations

This mousse is a rich and decadent dessert for after a New Year’s Eve dinner.

Chocolate mousse is one of those desserts that is good to know how to whip up: it needs very little ingredients and can be impressive. Also, it does not take as much time as you might think.

There are lots of variations of the recipe, but I usually use this one which involves whipped egg whites. This may not suit everyone and there are pasteurised egg white substitutes you can use instead.

I always use the freshest eggs I can find as these tend to whisk much better. The air you add to the egg white is what gives the dessert its lightness.

This mousse is dairy-free, just make sure to double check the ingredient list on the chocolate but most 60% chocolate will not have milk added to it.

If needed, this can be made a day ahead of time and stored in the fridge.

I usually dust it with cocoa powder before serving and have a bowl of whipped cream or crème fraîche available to spoon over it.

Once you’ve mastered this classic recipe you’ll find it’s simple to play around with the flavours to cater to your audience. Children are likely to prefer a milk chocolate version while adults tend to enjoy dark chocolate spiked with something grown-up. A splash of espresso or your favourite cream liqueur will elevate this crowd-pleaser to a new level.

Chocolate mousse

recipe by:Michelle Darmody

Once you’ve mastered this classic recipe you’ll find it’s simple to play around with the flavours to cater to your audience.

Servings

4

Preparation Time

 15 mins

Cooking Time

 3 hours 0 mins

Total Time

 3 hours 15 mins

Course

 Dessert

Ingredients

• 150g dark chocolate, I use 60%

• 6 egg whites

• 2 tbsp of golden caster sugar

• 1 tsp vanilla extract

• cocoa powder for dusting

Method

1. Melt the chocolate, either in a bowl over boiling water (making sure the bowl doesn't touch the water) on the stove top, or in a microwave. Set it aside.Whip the egg whites and sugar until they form stiff peaks.

2. Fold a third of the egg mixture and the vanilla into the melted chocolate and repeat this with the remaining two thirds.

3. Spoon the mousse into four glasses and place them into the fridge for about three hours. The mousse should be firm to the touch but have a bit of a bounce.

4. Dust the top of each with some sieved cocoa powder before serving.

Baking tips

Whipping the egg whites and sugar into stiff peaks gives the mousse its light texture. I tend to use an electric mixer or whisk to do this as it is more difficult to get the result by hand whisking.

Another way to ensure the mousse is light is to be gentle when folding the egg mixture into the melted chocolate. The aim is to keep as many bubbles as possible and not deflate the egg whites. I recommend using a rubber spatula as it allows you to scrape the chocolate up from the bottom of the bowl to incorporate it into the eggs and sugar with a gentle stir. 

Do not mix vigorously as it will ruin the texture of the final mousse.

If your mousse feels grainy it is possible that steam got into the chocolate as it melted, and it ‘seized up'. It is worth taking care when melting the chocolate. I break it up into small even sized pieces before I melt it and if I am using the stove top method I ensure not to stir or move it around too much as it is melting.

Ensure to chill the mousse thoroughly before serving the chilling time not only firms it up but it also allows the flavours to blend.

If you do not wish to use raw egg whites you can make a version of this mousse using 200mls of stiffly whipped cream instead.

Three Delicious Variations

Orange Chocolate Mousse
Folding in some orange or lime zest before chilling adds zing and flavour to your dessert. If you are using oranges I would zest a medium sized orange, alternatively you would need the zest of about three limes for this recipe. You can use the zest in place of the vanilla.

Raspberry Chocolate Mousse
For a raspberry chocolate mousse fold in some fresh, ripe raspberries before spooning the mousse into your glasses. You could also use some pieces of poached pear in the same way.

Boozy Chocolate Mousse
You can add different liqueurs to the recipe but remember, unlike in cakes, where the alcohol evaporates during baking, it will stay within the mousse. The best way to incorporate a liqueur is to add 1 tbsp of your chosen liqueur to the melted chocolate. It should be at room temperature before adding, as it will cause the chocolate to seize up if it is cold.