Chocolate Mousse

25 Nov 2014


Now that you've read the word you're salivating right? Craving that smooth, creamy texture and rich taste? I've never been the biggest chocolate fan. I can easily say no to a dessert menu or chocolate eclair and have always been more of a white chocolate fan. Lately however my partner has been coming home with blocks of dark chocolate spontaneously and I find myself carefully taking one piece at a time. There is a lot of great fair trade chocolate around Wellington, in particular the WCF (which does the BEST hot chocolates).


A year or two ago I went to visit my friend in Auckland who's mum always makes us delicious food everytime I visit. I remember snuggling up on the couch after dinner watching a terrible George Clooney movie and her swooping in the room with two heavy portions of chocolate mousse. I think mine lasted about 2 minutes before it settled nicely in my tummy. It was the first time I had tried home-made chocolate mousse and I'd been wanting to try it for myself ever since. While the ingredients are fairly simple, this recipe does require a bit of pre-thought and planning as it needs to set in the fridge for a couple of hours before serving.

Have you made home-made chocolate mousse before? Share your recipes or experiences below!


Chocolate Mousse


250 grams of dark chocolate ((link: text: I use Whittaker's dark ghana))
8 eggs
100g of caster sugar
300 ml of double cream
2 tbsp of cocoa powder


Bring a couple of cups of water to the boil in a small sauce pan. Add dark chocolate to a heatproof bowl and set on top of the saucepan. Leave to melt, stirring occasionally.

Meanwhile, separate the yolks and whites of your eggs. In a large bowl, beat egg whites with an electric mixer until thick and foamy. As Jamie Oliver says, you should be able to hold the bowl upside down over your head without any of the mixture spilling out!

Add the sugar to the bowl of egg yolks and let dissolve. Add the cocoa powder to the yolk mixture and stir to combine. Add cream and mix again. Then, carefully add the melted chocolate while stirring to combine.

Slowly fold in the egg whites to your yolk mixture by stirring in a figure of eight motion until well combined. Spoon mixture into individual serving bowls and place in the fridge to set for 1-2 hours.

When you’re ready to serve, dust your servings with a bit of cocoa powder and garnish with fresh mint.

This recipe is inspired by Jamie Oliver

comments powered by Disqus