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Chocolate Mousse

Recipe provided by our Ambassador Raymond Blanc, OBE

This is one of the best chocolate mousses, certainly the lightest, straight from the repertoire of ‘Maman Blanc’. Do use the best quality of chocolate. With 70% cocoa solids you can expect the best chocolate experience!



Best prepared a day in advance and kept covered in fridge.

Preparation time: 20 mins

Cooking time: n/a

Special equipment: Stainless steel whisking bowl




Chocolate Mousse


  • 165g Dark chocolate, at least 70% cocoa solids, finely chopped
  • 240g/8 egg whites, free-range, medium


  • Place the chocolate in a large bowl set over a pan of hot water (*1) and leave to melt over a low heat. Turn the heat off.
  • In an electric mixer, (not on full power) whisk the egg whites until they form soft peaks (*2).
  • Whisk in 1/3 of the egg whites into the melted chocolate to lighten the mixture and immediately fold in the remaining egg white with a large spatula (*3).
  • Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.
  • *1 The bowl of water must not touch the water and the water must not boil; the chocolate becomes grainy at 55°C
    *2 By whisking egg whites, one has the amazing ability to ‘harvest’ the air by trapping tiny air bubbles inside a network of protein. However, if you over whisk the egg whites, they will become thick and grainy, lose volume and separate into a dry froth and a runny liquid. The resulting mousse will have an unattractive appearance and texture.
    *3 Do not over mix at this stage as you will knock all the tiny bubbles of air out and be left with a dense mousse.