Delia Smith’s Chocolate Mousse is made with dark chocolate, warm water, egg yolks, and egg whites. This delicious Chocolate Mousse recipe creates a rich dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 6 people.
Delia Smith Chocolate Mousse Ingredients
- 7 oz (200 g) dark chocolate (75% cocoa solids), broken into pieces
- 4 fl oz (120 ml) warm water
- 3 large eggs, separated
- 1½ oz (40 g) golden caster sugar
- To serve: a little whipped cream (optional)
How To Make Delia Smith Chocolate Mousse
- Melt the Chocolate: Place the broken chocolate and warm water in a large heatproof bowl over a saucepan of barely simmering water, ensuring the bowl doesn’t touch the water. Melt slowly over low heat for about 6 minutes, stirring until smooth and glossy. Remove from heat and cool for 2-3 minutes before stirring in the egg yolks. Mix well.
- Whisk the Egg Whites: In a clean bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, about a third at a time, until the whites are glossy.
- Fold Ingredients Together: Fold a tablespoon of egg whites into the chocolate mixture to loosen it, then gently fold in the remaining egg whites, being careful not to deflate the mixture.
- Chill the Mousse: Divide the mousse between ramekins or glasses. Chill for at least 2 hours, covered with clingfilm.
- Serve: Optionally, top with a blob of softly whipped cream before serving.
Recipe Tips
- Use Room Temperature Eggs: Let your eggs warm up to room temperature before whisking the egg whites for better texture.
- Don’t Overmix the Egg Whites: Whisk the egg whites until they form soft peaks; overwhipping can cause them to become dry and less stable.
- Fold Gently: When combining the egg whites with the chocolate mixture, fold gently to maintain the mousse’s light and airy texture.
- Cool the Chocolate: Make sure the chocolate isn’t too hot before adding the egg yolks so they don’t cook.
- Chill Well: Let the mousse chill in the fridge for at least 2 hours to help it set and taste even better.
What To Serve With Chocolate Mousse?
This creamy Chocolate Mousse pairs well with fresh berries, a sprinkle of sea salt, a dollop of whipped cream, or a drizzle of caramel sauce. It can also be served alongside shortbread cookies, meringues, or a light fruit sorbet for a delicious dessert.
How To Store Leftovers Chocolate Mousse?
- Refrigerate: Let the leftover Chocolate Mousse cool to room temperature. Cover with clingfilm and store in the fridge for up to 3 days.
- Freeze: Chocolate Mousse is not recommended for freezing, as it can affect the texture and consistency. Thawing may not restore the mousse to its original quality.
Delia Smith Chocolate Mousse Nutrition Facts
Serving Size: 1 serving
- Calories: 290
- Total Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 130 mg
- Sodium: 10 mg
- Potassium: 200 mg
- Total Carbohydrate: 25 g
- Dietary Fiber: 3 g
- Sugars: 21 g
- Protein: 4 g
Try More Delia Smith Recipes:
- Delia Smith Cherry Cake
- Delia Smith Plum Crumble
- Delia Smith Cherry And Coconut Cake
- Delia Smith Pumpkin Soup
Delia Smith Chocolate Mousse
Description
Delia Smith’s Chocolate Mousse is made with dark chocolate, warm water, egg yolks, and egg whites. This delicious Chocolate Mousse recipe creates a rich dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Melt the Chocolate: Place the broken chocolate and warm water in a large heatproof bowl over a saucepan of barely simmering water, ensuring the bowl doesn’t touch the water. Melt slowly over low heat for about 6 minutes, stirring until smooth and glossy. Remove from heat and cool for 2-3 minutes before stirring in the egg yolks. Mix well.
- Whisk the Egg Whites: In a clean bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, about a third at a time, until the whites are glossy.
- Fold Ingredients Together: Fold a tablespoon of egg whites into the chocolate mixture to loosen it, then gently fold in the remaining egg whites, being careful not to deflate the mixture.
- Chill the Mousse: Divide the mousse between ramekins or glasses. Chill for at least 2 hours, covered with clingfilm.
- Serve: Optionally, top with a blob of softly whipped cream before serving.
Notes
- Use Room Temperature Eggs: Let your eggs warm up to room temperature before whisking the egg whites for better texture.
- Don’t Overmix the Egg Whites: Whisk the egg whites until they form soft peaks; overwhipping can cause them to become dry and less stable.
- Fold Gently: When combining the egg whites with the chocolate mixture, fold gently to maintain the mousse’s light and airy texture.
- Cool the Chocolate: Make sure the chocolate isn’t too hot before adding the egg yolks so they don’t cook.
- Chill Well: Let the mousse chill in the fridge for at least 2 hours to help it set and taste even better.
Delia Smith Chocolate Mousse