Chocolate Mousse

Chocolate Mousse

There is nothing that speaks of decadence quite so much as a rich, dark chocolate mousse. This version is truly heavenly and, as you’d expect from a great mousse, is rich, light and airy, yet surprisingly easy to make. I sourced this at Taste of 


Serves 5-6

Ingredients: (Click here for unit converter)

  • 225g semisweet baking chocolate, coarsely chopped
  • ½ cup water, divided
  • 2 tablespoons butter
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 ¼ cups whipped cream


  1. In a microwave or a double boiler, heat chocolate, ¼ cup water and butter until the chocolate and butter are melted. Cool for 10 minutes.
  2. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 70C, about 1-2 minutes. If you don’t own a thermometer, just cook for the time stated – it should be just starting to steam a little.
  3. Remove from the heat; whisk in chocolate mixture. Set saucepan in a bowl of cold water and stir until cooled, about 5-10 minutes.
  4. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s