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Foolproof Rich Chocolate Mousse with piped whipped cream & strawberry decoration in a sundae glass with spoonful of mousse on side.
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5 from 7 votes

Foolproof Rich Chocolate Mousse

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!
Course Dessert
Cuisine British
Keyword cream, Dark Chocolate, mousse
Prep Time 10 minutes
Cook Time 4 minutes
Chilling time 2 hours
Total Time 2 hours 14 minutes
Servings 4 people
Author Camilla Hawkins


  • Wooden spoon
  • Saucepan
  • 2 Large bowls
  • Large metal spoon
  • 4 glass goblets/ramekins/dishes
  • Electric whisk
  • Manual whisk
  • Kettle


  • 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


  • 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.



Double cream is so easy to over whip with an electric beater so always use a manual whisk as you’ll be able to stop before the mixture starts to turn to butter. Plus stop before you think it looks ready and run a spoon through it. If you do over whip stir in some more cream.