French-style chocolate mousse


We’ve garnished our chocolate mousse with honeycomb and pistachios, but there are lots of possibilities for flavouring and topping this French-style chocolate mousse, which is aerated with egg whites.

First published in 2023
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Melt the two chocolates and butter together gently in a bain marie


In a bowl, whisk together the egg yolks and sugar until they look pale and foamy and the mixture forms a ribbon when lifted

  • 2 eggs, at room temperature, yolks and whites separated
  • 40g of caster sugar

On medium speed, whisk the 6 egg whites together in a bowl with the lemon juice and salt until they are ‘barely soft peaks’ - the lemon juice helps stabilise the egg whites


Pour the melted chocolate mixture into the egg yolks and sugar and whisk to combine


Fold the whipped egg whites into the mixture in 3 additions, making sure not to over mix


Divide into 4-6 serving dishes (depending on size), cover and refrigerate for at least 4 hours but ideally overnight


Remove from the fridge 30 minutes before serving

First published in 2023

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