Dark chocolate mousse

This was our noche buena dessert which is quite rich but wonderful and smooth like ice-cream. No ‘finish product’  pictures…

© kloza

dark chocolate mousse mix © kloza

You need:

For the mousse

  • 3 free-range eggs
  • 100 g caster sugar
  • 300g dark chococolate, break into small pieces
  • 125 unsalted butter
  • 500ml double cream or any whipping cream
  • cocoa powder (optional)

For the Baileys cream to go on top of the mousse – OPTIONAL

  • 200g mascaporne cheese
  • 75ml Baileys cream (I ran out of Baileys so I used Welsh cream)
  • 30g caster sugar


  • electric (hand) mixer
  • mixing bowls
  • heatproof bowl
  • serving bowls or ramekins

What to do:

  1. Whisk the eggs in a bowl using a hand mixer, gradually adding sugar. Whisk until lighty and airy. This takes from about 8 to 10 mins.

    beating the eggs © kloza

    beating the eggs © kloza

  2. Melt the dark chocolate pieces in a heatproof bowl and put it over a pan of steaming (not boiling) hot water. If you haven’t done this before, I wrote a bit about doing this when I made this rich dark chocolate cupcake. Btw, use a wooden spoon!

    melting chocolate © kloza

    melting chocolate © kloza

  3. Add the chocolate mix to the egg mix (not the other way around!) gradually while running the mixer on medium speed. Whisk until it firms up a bit- the “loose ribbob stage” which means when the whisk is lifted, the mix is creating clear lines in the surface before it disappears
  4. Semi-whip the double cream then gently fold into the chocolate mixture.

    dark chocolate mousse mix © kloza

    dark chocolate mousse mix © kloza

  5. The original recipe suggests serving into bowls but when I do this next time, I will serve them on ramekins instead. It means more to go around!
  6. Chill for at least an hour before serving.
  7. Serve with the Baileys cream on top (recipe below) or with fruit or on its own.

OPTIONAL Baileys cream – can be made in advanced or just before serving

  1. Whisk the mascaporne cheese, Baileys cream and sugar. Stop whisking when it reach a soft peak consistency.
  2. Put a dollop on top of the mousse and dust with cocoa powder.

I found this recipe from The Guardian magazine.

View photos here.


5 comments on “Dark chocolate mousse

  1. I can confirm that this is the richest, deliciousest dessert in the world.

    Did we not take a picture of the final thing? maybe we just ate it so fast that no camera could keep up.

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