This Chocolate Mousse is light, creamy and beautifully balanced in flavour, the kind of dessert that always feels impressive but is much simpler to prepare than it looks. Served in individual cups, it’s perfect for Christmas, entertaining or any time you want a dessert that feels special without spending hours in the kitchen. With its smooth, airy texture and rich chocolate notes, this mousse is a reliable crowd-pleaser all year round.
Chocolate Mousse - Light, Creamy & Delicious Individual Desserts
Delicious Chocolate Mousse Recipe
Ashley’s Place
8-10
20 minutes
Mediterranean
Dessert
This is one of my families most requested and most favourite desserts, I usually have to make 2 batches at Christmas because everyone loves it so much. Light and creamy individual chocolate mousse cups with a smooth, airy texture. An impressive make-ahead dessert that’s simpler than it looks.
Ingredients
180g of Chocolate (I use 45% Dark) (see note 1*)
- 3 Tbsp of Water
- 40g of Unsalted Butter
3 Eggs Separated (See Note 2*)
- 1.5 Tsp of Vanilla Essence
- 95g of Caster Sugar (white superfine sugar)
- 375g of Thickened Cream (whipping cream)
10 Ramekins or cups (see note 3*)
Directions
- Break up your chocolate (you don’t need to chop it), chop your butter into smaller pieces, and pop them into a microwave safe bowl with your 3 tbsp of water
- Pop that into the microwave and melt in 30 second bursts but once you do 30 seconds take it out and give it a really good mix as the residual heat melts everything. Continue with the 30 seconds bursts until it is all melted, just don’t overheat this. Now don’t freak out when you first start to melt it, it will look like an absolute mess and you will think you have ruined it, but I promise you have not, trust the process and keep it going. Once it is mixed all together is will be smooth and shiny
- Set this aside to cool a little, I usually pop it into a new bowl if the bowl is a bit warm just so it cools a bit quicker
- Add your yolks and caster sugar into your mixing bowl, using your whisk attachment (or beaters), mix together on a medium-higher speed for about a good 8 minutes, we want it to become light in colour and thicker
- While that is mixing, Whisk your cream until you get stiff peaks, it only should take a couple of minutes and stop the mixing when you get to stiff peaks we don’t want to overmix it. I use both my stand machine and my handheld mixer when making this to make it easier. Pop the whipped cream into the fridge while we make the rest
Once your sugar and eggs are mixed add your cooled chocolate & vanilla essence in and mix for another minute or 2 until it is all incorporated. Your chocolate doesn’t have to be cold but just not hot which is why we do it first to let it cool a bit
- While that’s mixing whisk up your egg whites until you get stiff peaks
- Fold a spoonful of egg whites into your chocolate/egg mixture and then fold in the rest in a few parts. We want to fold this not mix as we will loose the air we created. Fold until all is combined and the egg whites are finished
- Now do the same with the cream, add a little bit fold it through and then continue with the rest in a few parts until it is all mixed through. Again we are just folding this, don’t overmix this or be really rough as it will loose the air
Pour your chocolate Mousse mix into your ramekins and pop into the fridge covered to set overnight
Serve the next day as is or with some ice-cream etc