Make the ultimate chocolate mousse.


  • 450 g plain chocolate (broken into pieces)
  • 5 eggs (separated)
  • 600 ml cream
  • for the chocolate shards
  • 50 g plain chocolate (broken into pieces)
  • 50 g white chocolate
  • for the chocolate ganache
  • 75 g plain chocolate
  • 75 ml cream (plus a little extra if necessary)
  • handful halved strawberries and raspberries (to decorate)


  • Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool a little.
  • Lightly beat the egg yolks and then whisk into the melted chocolate until well combined.
  • Whip the cream in a bowl until you have achieved soft peaks and then whisk into the chocolate mixture.
  • In a separate bowl, beat the egg whites until stiff and then fold into the chocolate mixture.
  • Divide among 6 x 200 ml/7 fl oz round teacups that have been lined with cling film. Chill for at least 2 hours or overnight is best.
  • To make the chocolate shards, melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Repeat with the white chocolate in a separate bowl. Leave to cool to room temperature.
  • Line a baking sheet with cling film. Spoon on blobs of the plain and white chocolate and then cover with another piece of cling film.
  • Gently roll until the chocolate blobs meet and form one even layer. Place in the freezer for at least 10 minutes or up to one month is fine.
  • To make the chocolate ganache, place the chocolate and cream in a pan and cook gently for 1-2 minutes until melted, stirring.
  • The consistency should coat the back of a wooden spoon. If you think it is too thick, add a little more cream.
  • Leave to cool and use immediately or transfer to a bowl, cover with cling film and chill until needed. This will keep happily for two days in the fridge.

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