A really decadent chocolate mousse

J’adore chocolate mousse. Time and time again I think about what my favourite dessert might be and 9/10 times my mind wanders in the direction of this airy, chocolatey number. 1/10 times I think about this panna cotta. The common theme here is that both are utterly delicious and can be eaten with a spoon.

This chocolate mousse uses an anglaise base (which is very low-fuss by the way, and you don’t need any added extras like cornstarch or gelatine), which is heated then poured over the chocolate to melt and emulsify. It’s important that you manage the temperature of the chocolate mixture before folding through beaten egg whites – too hot and you’ll lose all of the air from the egg whites, too cold and it’ll go sort of grainy and scrambled.

I think this is pretty perfect served simply with a drizzle of good extra virgin olive oil and a pinch of flaky sea salt.

Why you’ll love this chocolate mousse recipe

• Rich and airy – it’s the ultimate decadent dessert that balances a deeply luxurious chocolate flavour with a light, cloud-like texture.
• Low-fuss anglaise base – there’s no need for any additional thickeners like cornstarch or gelatine; the rich custard base creates the perfect texture naturally.
• No-waste baking – this recipe uses the yolks for the rich anglaise base and the leftover egg whites to create that signature airy fluffiness.
• An elegant crowd-pleaser – it sets beautifully in the fridge, making it the perfect low-fuss dessert to whip up in advance for dinner parties.

Ingredients you’ll need to make this dish

• Dark chocolate – look for a good quality dark chocolate around 70% cocoa. This ensures a rich, sophisticated flavour that isn’t overly sweet.
• Whole milk & double cream – we use the two together to create the velvety, smooth base for your crème anglaise.
• Eggs – separated. The yolks give the mousse its velvety body, while the whites are whipped into stiff peaks to trap all that wonderful air.
• Caster sugar – split between the custard base and the egg whites to give just the right amount of sweetness and structure.
• Olive oil & flaky sea salt – used right at the end to finish the dish. Trust me, a tiny drizzle of good extra virgin olive oil and a pinch of salt completely transforms a chocolate mousse.

How to make this decadent chocolate mousse

1. Cook the anglaise base

In a pan, briefly whisk together the whole milk, double cream, half of the caster sugar, and the egg yolks. Place over a low heat, stirring frequently, until it reaches roughly 82-84°C (179-182°F).

2. Melt and emulsify

Place your chopped dark chocolate into a large jug and pour the hot cream mixture directly over it. Let it sit for a minute to melt, then use a stick blender (or a hand whisk) to blend everything until completely smooth and glossy.

3. Watch the temperature

Allow the chocolate mixture to cool down until it hits about 40°C (104°F). This temperature is super important to ensure a perfect mousse. While it cools, whip your egg whites with the remaining sugar in a clean bowl until you achieve stiff peaks.

4. Loosen the chocolate

Once the chocolate is at 40°C, take a single spoonful of the whipped egg whites and mix it thoroughly into the chocolate. This loosens up the thick base so the rest of the whites blend in smoothly.

5. Fold and set

Gently fold the remaining egg whites into the chocolate mixture in 2 or 3 batches, being careful not to knock out the air. Pour into your serving moulds and pop them into the fridge to set for 4 to 6 hours.

Tips and tricks and substitutions for making this perfect chocolate mousse

• Temperature is key – don’t skip checking the temperature before folding. If the chocolate is too hot, it will deflate your egg whites, and if it’s too cold, the chocolate will seize up and turn grainy.
• Blending for gloss – using a stick blender to emulsify the chocolate and warm cream creates a incredibly smooth texture that yields a better mouthfeel once set.
• Topping variations – while olive oil and sea salt are my absolute favourite way to serve this mousse, you can also top it with a dollop of whipped cream and a fruit compote, like this cherry one.

What makes this chocolate mousse stand out?

I think this is the holy grail of chocolate desserts. It’s perfect for entertaining, or even just whipping up during the week for yourself to enjoy. The balance of 70% dark chocolate and egg whites creates a very rich and decadent mousse, that also remains airy and light – the perfect combo for mousse IMHO.