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How to Make Chocolate Mousse

A real dinner party crowd pleaser, here’s how to make a chocolate mousse.

You will need:

  • 200g chocolate, chopped for melting
  • 20g butter
  • 3 eggs, separated - you need that egg white!
  • 1 tablespoon caster (superfine) sugar

Handy How To:

  1. Break up your chocolate and put it in a big bowl. Bring about 2cm of water to a gentle simmer in a saucepan smaller than your bowl and sit the bowl on top. Turn the heat down to the lowest setting, or switch it off completely if too much steam is leaking out.
  2. You don’t want the water in the pan to touch the bowl or it may burn. Most importantly no steam should get onto the chocolate because it can seize up and harden. You’ll have to start again if this happens.

    Let it cool once it’s melted.
  3. In the meantime get a clean bowl and beat the egg whites with an electric whisk.
  4. Go past the soft peaks stage until the mixture is thick and stands up when you turn your whisk upwards.
  5. Beat your egg yolks into the cooled chocolate, along with some cream and any flavourings you want to add.

    Alcohol is an obvious choice.
  6. Mix one spoonful of your egg whites into the chocolate mixture and stir it really well.
  7. This’ll loosen the mixture and make it much easier to gently fold in the rest, giving you a lovely light mousse.
  8. Very gently fold in the rest of the egg whites using a big metal spoon. Folding is a gentle figure of eight motion, slicing through the mixture so as not to beat out the air.
  9. Any white bits can be tapped lightly with the edge of your big spoon to break up. Just don't over stir it.
  10. Pour it all into a serving dish, or serving dishes, and chill it for at least an hour in your fridge.

Check out all the recipes featured on Cookery School.

 

 
 

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1 comment
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Posted by Ted7Report
I gather you have to put the butter in the chocolate and then melt them together also do you have to put the caster sugar in the egg whites while beating??? As the method does not mention either of these ingredients??????
Regards
Ted