When it comes to elegant yet effortless desserts, Delia Smith’s Chocolate Mousse stands in a class of its own. I’m Chef Imen Dridi, and today I’m sharing one of my absolute favorite indulgences: a luxurious mousse that captures everything you crave about rich, bittersweet chocolate with feather-light texture.
Delia Smith has long been a cornerstone of British home cooking, and this mousse is no exception. Crafted with just four core ingredients—dark chocolate, warm water, eggs, and golden caster sugar—it’s the perfect balance of sophistication and simplicity. Whether you need a crowd-pleasing treat for a dinner party or just want a personal pick-me-up, this easy chocolate mousse recipe always delivers.
Why You’ll Love This Chocolate Mousse
- Deep, rich chocolate flavor: Using dark chocolate with 75% cocoa solids creates a bold and satisfying taste.
- Light, airy texture: Whipped egg whites ensure a mousse that feels silky and luxurious on the palate.
- Minimal ingredients, maximum impact: A handful of basic pantry staples transforms into a gourmet dessert.
- Perfect make-ahead option: Prepares easily in advance, ideal for stress-free entertaining.
- Versatile serving ideas: Dress it up with berries, whipped cream, or nuts for endless variations.
Ingredients for Delia Smith’s Chocolate Mousse
- 7 oz (200 g) dark chocolate: Choose chocolate with 75% cocoa solids for intense, bittersweet flavor.
- 4 fl oz (120 ml) warm water: Helps create a smooth, melt-in-your-mouth mousse.
- 3 large eggs, separated: Yolks enrich the chocolate, whites create lift.
- 1½ oz (40 g) golden caster sugar: Gently sweetens without overpowering the chocolate.
- Whipped cream (optional): Adds a soft, creamy topping if desired.
How to Make Delia Smith’s Chocolate Mousse
- Melt the chocolate: Place broken chocolate pieces and warm water in a heatproof bowl over simmering water. Stir gently until smooth, about 6 minutes.
- Cool slightly: Remove from heat and let the chocolate cool for 2–3 minutes.
- Incorporate the egg yolks: Stir the yolks into the slightly cooled chocolate until fully blended.
- Whisk the egg whites: In a clean bowl, beat egg whites to soft peaks, then gradually add sugar and continue whisking until glossy and firm.
- Fold gently: Using a spatula, carefully fold the whipped egg whites into the chocolate mixture, working slowly to keep the mousse light.
- Chill: Divide the mousse into ramekins or glasses, cover, and refrigerate for at least 2 hours until set.
- Serve: Top with a little whipped cream if desired and enjoy.
Common Mistakes to Avoid
- Overheating the chocolate: Melt gently to prevent grainy texture.
- Under-whipping the egg whites: They should form glossy, stiff peaks for the perfect lift.
- Mixing too vigorously: Fold gently to keep the mousse airy and avoid deflation.
- Using low-quality chocolate: The chocolate is the star, so quality matters.
- Skipping the chill time: Rushing this step leads to runny mousse.
Storage and Reheating Instructions
- Refrigeration: Cover leftover mousse tightly and store in the fridge for up to 3 days.
- Freezing: You can freeze mousse in an airtight container for up to 1 month. Thaw slowly in the refrigerator before serving.
- Reheating: Best enjoyed cold. If necessary, gently warm using a bain-marie for just a few seconds.
FAQs About Delia Smith’s Chocolate Mousse
Q: Can you freeze chocolate mousse?
A: Yes, you can freeze it for up to a month. Thaw overnight in the fridge for best texture.
Q: Why is my chocolate mousse grainy?
A: Overheating the chocolate or mixing too aggressively can cause graininess. Melt slowly and fold gently.
Q: What’s the best chocolate for mousse?
A: High-quality dark chocolate with 70–75% cocoa solids gives the richest flavor and ideal consistency.
Q: How do I fix a mousse that’s too sweet?
A: Add a touch of unsweetened cocoa powder or a splash of espresso to balance the sweetness.
Q: How do I know when mousse has gone bad?
A: If it smells off, separates, or develops a sour taste, it’s time to discard it.
Nutrition Facts (Per Serving)
- Calories: 455
- Total Fat: 32.3g
- Saturated Fat: 18.5g
- Cholesterol: 283mg
- Sodium: 77mg
- Carbohydrates: 32g
- Dietary Fiber: 1g
- Total Sugars: 30g
- Protein: 8g
Try More Recipes:
- Delia Smith Chocolate Bread And Butter Pudding
- Delia Smith Dauphinoise Potatoes
- Delia Smith Courgette Soup
- Delia Smith Lemon Meringue Pie
Delia Smith Chocolate Mousse
Description
A rich, airy chocolate mousse that’s simple to make and perfect for both special occasions and everyday indulgence.
Ingredients
Instructions
- Melt the chocolate with warm water over simmering water for about 6 minutes.
- Cool slightly, then stir in egg yolks.
- Whisk egg whites to soft peaks, add sugar, and whisk until glossy.
- Fold the egg whites into the chocolate mixture.
- Divide into ramekins or glasses. Chill for 2 hours minimum.
- Serve with optional whipped cream.