Foolproof Rich Chocolate Mousse is intensely chocolatey, fluffy, and decadently delicious! Made with just 4 ingredients your guests will never know how easy this was to make!
Foolproof Rich Chocolate Mouse is for people who don’t have the careful hand and eye that Nigel Slater speaks about when making chocolate mousse.
I don’t like recipes where there is a chance of failure, hence I factored in the failure.
Yep, I go for seizing the chocolate mousse mixture at the beginning and then fix it with boiling water as if by magic!
So, there is no failure in this recipe as it is meant to be and the result is a dark, rich, fluffy chocolate mousse that is a joy to eat!
Great for Christmas, Valentine’s Day, or any occasion, this chocolate mousse is bound to impress! Just don’t tell your guests how easy it was to make – it’ll be our little secret!
If you have any questions do leave them in the comments but here are some I thought you might have.
What are the 4 ingredients in this Mousse recipe?
I use 70% dark chocolate, eggs, a little double cream, and vanilla bean paste.
Why is there no sugar in this chocolate mousse recipe?
Instead of sugar, I use vanilla bean paste which gives a very subtle sweetness to keep the intense dark chocolate flavour which contrasts beautifully with a serving of whipped cream.
This chocolate mousse is also great for people who are trying to cut down on their sugar intake!
Why should you cover the Chocolate Mousse in the fridge?
It’s best to cover the chocolate mousse as you don’t want it to absorb any smells from other food in your fridge.
You also don’t want a dried-out surface layer on the top of your mousse.
If you’re serving the mousse within 2 hrs then I wouldn’t worry about covering as long as you don’t have any smelly foods in your fridge.
What should you cover the Chocolate Mousses with?
Please don’t use cling film as it just adds to the plastic pollution problem. I tend to cover most dishes in my fridge with a saucer or plate or you can use beeswax wraps to be environmentally friendly.
How far in advance can you make Chocolate Mousse?
Providing you cover it then 24 hrs maximum. This is a great dessert to make ahead for a dinner party.
Do you have to decorate the Chocolate Mousses?
If you want an even easier life just serve the mousses on their own and put a bowl of lightly whipped cream on the table along with a few berries and or grated chocolate.
That way people can serve and please themselves and you’ll have saved some precious time!
What’s the best way to grate chocolate?
I’ve found my vegetable peeler invaluable for this as it makes big attractive flakes of chocolate.
Is it important to use 70% dark chocolate in this mousse recipe?
For the best, most perfect dining experience, yes!
But if it’s just a weeknight dessert for the family you’re looking for and you don’t have any 70% dark chocolate, then, by all means, use what you have.
If you’re entertaining, however, use the good stuff!
How do you make Foolproof Rich Chocolate Mousse?
Here’s a visual guide that shows you how easy it is to make!
For bigger pictures just watch the video (if you had an ad blocker you’ll need to switch it off to see it).
What other delicious desserts can you make with dark chocolate?
I asked a few bloggers for their ideas and here are some of their suggestions along with mine:
I do hope you make my mousse as I’m sure you’ll love it!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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Foolproof Rich Chocolate Mousse
Equipment
- Wooden spoon
- Saucepan
- 2 Large bowls
- Large metal spoon
- 4 glass goblets/ramekins/dishes
- Electric whisk
- Manual whisk
- Kettle
Ingredients
- 150 g 70% dark chocolate
- 3 large eggs
- 3 tbsp double cream (or whipping cream) heavy cream
- 1 tsp vanilla bean paste
Decoration (optional)
- lightly whipped double cream (or whipping cream)
- strawberries or other berries
- grated dark chocolate
Instructions
- Start by breaking up the chocolate and place in a heatproof bowl over a pan of barely simmering water in order to melt it. (Do not let the bowl touch the water).
- Use a wooden spoon to push the solid chocolate into the melted chocolate and remove from the heat just before the last of the chocolate has melted, then stir until fully melted. (Never over heat chocolate or it will cease).
- Separate the egg yolks from the whites.
- Put the minimum amount of water in your kettle and boil.
- Using a wooden spoon mix the egg yolks into the chocolate mixture one at a time (the mixture will thicken).
- Then stir in the 3 tbsp of double (heavy) cream and 1 tsp vanilla bean paste.
- Whisk in 5 tbsp of freshly boiled water until loose and glossy (the heat is needed to melt the now stiff partially cooled mixture).
- Whisk the egg whites until just stiff peaks can be formed but don’t over whisk or mixture will go dry.
- Stir a large metal spoon of whisked egg white into the chocolate mixture to loosen it.
- Then fold in the rest of the egg white until no solid egg white shows. (Don’t overdo this as you want to retain as much air as possible to achieve a fluffy mousse).
- Spoon the mixture into 4 serving dishes (glasses, ramekins), cover and chill for 2 hrs.
- Once the chocolate mousses have set you can either spoon or pipe on some whipped double cream, decorate with strawberries or berries of your choice and or grated chocolate.
- Consume within 24 hrs.
carol fitzgerald
Fantastic my family will love this dessert!!
Camilla
Thanks Carol, it’s one of my family’s favourites:-)
Hermy
Hi, I usually do not use vanilla bean paste. What can I use as a substitute?
Camilla
Hi Hermy, just use vanilla extract instead.
Sisley White
These look delicious. What a pudding! Anything chocolate has my vote.
Camilla
Thank you Sisley, they are quite divine:-)
Choclette
Gosh this looks so good Camilla. I haven’t made chocolate mousse in years and now I really really want some. Great that you’re not advocating cling film. I’ve never understood why it gets used as much as it does. As you say, a plate suffices most of the time.
Camilla
Thank you Choclette, glad to have got your taste buds going:-) Yes I use plates over everything these day:-)
Kavita Favelle
Absolutely one of my favourite desserts and I think classic recipes like this are the best, to let the flavour of chocolate shine through. Looks so good, Camilla!
Camilla
Thanks Kavey, yes you just need a few good simple ingredients:-)
Lou | Crumbs and Corkscrews
This looks utterly indulgent and so chocolatey, and I love how you’ve ‘factored in the failure’! I love chocolate mousse so I can see this becoming a favourite in our house.
Camilla
Thanks Lou, it does seem to tick all the boxes:-)
Sylvie
Chocolate mousse is one of my favourite dessert ever and yours looks just too perfect! I completely agree that you do not need to add sugar here, the taste of intense chocolate is exactly what you are looking for 🙂
Camilla
Thank you Sylvie, yes it’s all about the intense dark chocolate flavour:-)