This delicious Chocolate Mousse recipe from James Martin is a rich, creamy dessert that’s perfect for any occasion. With simple ingredients like dark chocolate, eggs, and cream, you can create a smooth and indulgent treat in just a few steps. Enjoy it chilled, topped with whipped cream for extra luxury!
Ingredients Needed
Chocolate Mousse (French Style):
- 200g (7 oz) dark chocolate
- 120ml (½ cup) water
- 3 large eggs, separated
- 50g (¼ cup) caster sugar
- Softly whipped cream to serve
Chocolate Mousse (Simple):
- 200g (7 oz) dark chocolate
- 4 egg whites
- 200ml (¾ cup + 1 tbsp) double cream
- Softly whipped cream to serve
- Freeze-dried raspberries for topping (optional)
How To Make Chocolate Mousse
- For The Chocolate Mousse (French Style): Place the chocolate and water in a heatproof bowl over a pan of simmering water, gently heat until the chocolate has melted, then remove from the heat and allow to cool. In a separate bowl, beat the egg yolks with the sugar until pale and smooth, then stir into the cooled chocolate. In another clean bowl, whisk the egg whites with the sugar until stiff peaks form, then carefully fold them into the chocolate mixture until well combined. Spoon into serving dishes, cover, and chill for at least 2 hours. Serve with softly whipped cream.
- For The Chocolate Mousse (Simple): Place the chocolate and water in a heatproof bowl over a pan of simmering water, gently heat until the chocolate has melted, then remove from the heat and allow to cool. In a separate bowl, whisk the egg whites until stiff peaks form. In another bowl, whisk the double cream until it forms soft peaks (but not too stiff). Gently fold the egg whites and whipped cream into the cooled chocolate mixture until well combined. Spoon into serving dishes, cover, and chill for at least 2 hours. Serve with whipped cream and top with freeze-dried raspberries if desired.
Recipe Tips
- Allow the chocolate to cool: After melting the chocolate, let it cool slightly before mixing with the egg yolks to prevent cooking them.
- Whisk the egg whites properly: Make sure the egg whites are whisked until stiff peaks form. This helps create a light, airy mousse texture.
- Don’t over-whip the cream: Whisk the cream until soft peaks form. Over-whipping can make the mousse too thick and heavy.
- Chill the mousse for the right texture: Allow the mousse to chill for at least 2 hours. This ensures the mousse sets properly and achieves the perfect creamy texture.
How To Store Leftovers?
Let the leftover chocolate mousse cool to room temperature before covering and placing it in the fridge. Store in an airtight container for up to 2 days.
Nutrition Facts
Serving Size: 1/2 cup (202g)
- Calories: 455
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 283mg
- Sodium: 77mg
- Potassium: 289mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 8g
Try More James Martin Recipes:
- James Martin Steak And Kidney Pie
- James Martin Curried Parsnip Soup
- James Martin Brioche Bread And Butter Pudding
- James Martin Chicken Curry
James Martin Chocolate Mousse
Description
This delicious Chocolate Mousse recipe from James Martin is a rich, creamy dessert that’s perfect for any occasion. With simple ingredients like dark chocolate, eggs, and cream, you can create a smooth and indulgent treat in just a few steps. Enjoy it chilled, topped with whipped cream for extra luxury!
Ingredients
Chocolate Mousse (French Style):
Chocolate Mousse (Simple):
Instructions
- For The Chocolate Mousse (French Style): Place the chocolate and water in a heatproof bowl over a pan of simmering water, gently heat until the chocolate has melted, then remove from the heat and allow to cool. In a separate bowl, beat the egg yolks with the sugar until pale and smooth, then stir into the cooled chocolate. In another clean bowl, whisk the egg whites with the sugar until stiff peaks form, then carefully fold them into the chocolate mixture until well combined. Spoon into serving dishes, cover, and chill for at least 2 hours. Serve with softly whipped cream.
- For The Chocolate Mousse (Simple): Place the chocolate and water in a heatproof bowl over a pan of simmering water, gently heat until the chocolate has melted, then remove from the heat and allow to cool. In a separate bowl, whisk the egg whites until stiff peaks form. In another bowl, whisk the double cream until it forms soft peaks (but not too stiff). Gently fold the egg whites and whipped cream into the cooled chocolate mixture until well combined. Spoon into serving dishes, cover, and chill for at least 2 hours. Serve with whipped cream and top with freeze-dried raspberries if desired.
Notes
- Allow the chocolate to cool: After melting the chocolate, let it cool slightly before mixing with the egg yolks to prevent cooking them
- Whisk the egg whites properly: Make sure the egg whites are whisked until stiff peaks form. This helps create a light, airy mousse texture.
- Don’t over-whip the cream: Whisk the cream until soft peaks form. Over-whipping can make the mousse too thick and heavy.
- Chill the mousse for the right texture: Allow the mousse to chill for at least 2 hours. This ensures the mousse sets properly and achieves the perfect creamy texture
James Martin Chocolate Mousse