Chocolate Mousse

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)


  1. Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool a little.
  2. Lightly beat the egg yolks and then whisk into the melted chocolate until well combined.
  3. Whip the cream in a bowl until you have achieved soft peaks and then whisk into the chocolate mixture.
  4. In a separate bowl, beat the egg whites until stiff and then fold into the chocolate mixture.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. To make the chocolate ganache, place the chocolate and cream in a pan and cook gently for 1-2 minutes until melted, stirring.
  10. The consistency should coat the back of a wooden spoon. If you think it is too thick, add a little more cream.
  11. 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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