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Chocolate Whisper

This is essentially a very light but rich chocolate mousse recipe with an interesting texture


  • 250g Dark Cooking Chocolate

  • 300ml Thickened Cream

  • 2 Dessertspoons of Icing Sugar

  • 2 Dessertspoons of Cocoa Powder

  • 1 Tsp Gelatine dissolved in a minimum of boiling water

  • 5 egg whites

  • Approx 250gms of Fresh or Frozen Berries

  • Sprigs of Mint for decoration


  • 1.

    Melt the chocolate in a double boiler or in a bowl over boiling water till melted

  • 2.

    Add Icing Sugar to cream and whip cream until thick with soft peaks

  • 3.

    Mix some of the cream into the melted chocolate to loosen the texture of the chocolate and then add chocolate to cream, mixing well.

  • 4.

    Add the Cocoa Powder to the chocolate/cream mixture and continue to mix until fully incorporated, but do not overbeat cream.

  • 5.

    Whisk in dissolved gelatin so it is evenly distributed.

  • 6.

    Beat egg whites in bowl until stiff but not dry

  • 7.

    Using a spoon, gently fold the egg whites into the chocolate cream mixture

  • 8.

    If serving in small glasses, transfer the mixture to the glasses before refrigerating otherwise place bowl into refrigerator

  • 9.

    Allow mixture to set for between 1 and a half and 2 hours.

  • 10.

    Prior to serving, blitz berries into a liquid mixture, adding a little icing sugar to taste. (note it is best to keep the fruit rather tart)

  • 11.

    Serve the chocolate whisper with the blitzed berry mixture and garnish with a mint sprig.


I usually plan to use the yolks to make a bernaise sauce or custard
This is fairly rich, don't push the boundaries, two icecream scoops with a tart berry sauce is sufficient, better to be begging for more than regretting over indulgence by far

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