Chocolate mousse

Chocolate mousse

PS Desserts
1 kg
Mark Roper

This is my favourite way of making chocolate mousse. I use a slightly undersweetened crème anglaise as the base, which makes it smooth and velvety rather than dense or airy. I use milk chocolate mousse in my Snickers dessert and a white chocolate version in my Fig tart. But this is equally delicious with just a dollop of Crème chantilly.


Quantity Ingredient
your choice of best-quality couverture chocolate, finely chopped or grated, (see variations)
300ml Crème anglaise, (see notes)
450g Whipped cream, at soft peak stage


  1. Melt the chocolate in a large heatproof bowl placed over a saucepan of barely simmering water. Let more than half of the chocolate melt before you give it a stir with a wooden spoon or rubber spatula.
  2. You want the temperature of the melted chocolate to be about 45ºC.
  3. Carefully warm the crème anglaise to about the same temperature as the chocolate, so that when they are mixed the chocolate doesn’t seize up. This is important as the chocolate will set and become unworkable if the anglaise is too cold. (If you are using white chocolate, add the softened gelatine to the anglaise when warm and stir to dissolve.)
  4. Add one-third of the warm anglaise to the melted chocolate.
  5. Using a rubber spatula, begin stirring the two together just in one section of the bowl to form a core of mixture (as if you were making a mayonnaise) — you are not mixing everything together. This will ensure that the chocolate doesn’t split.
  6. Add half of the remaining anglaise, gradually working in more of the chocolate.
  7. Now add the remaining anglaise and mix thoroughly until the mixture is smooth and shiny and looks almost elastic.
  8. While the chocolate is still very slightly warm, add one-third of the whipped cream and quickly fold through with the spatula.
  9. Allow to cool for several minutes, then fold through the remaining whipped cream. Make sure the cream is completely incorporated.
  10. The mousse is now ready to use. Spoon into serving glasses or use to fill dessert rings.If you would like to quenelle the mousse, first refrigerate it for several hours — the mousse will firm up as the chocolate sets.


  • If making a base crème anglaise, omit 50 g of the caster sugar.

    Egg yolks “burn” if left in contact with sugar. The burning causes little nodules that are impossible to get rid of and will spoil the result, so don’t be tempted to add the sugar to the yolk until the milk mixture is hot and ready to go. And make sure you whisk them together immediately.


  • Dark chocolate mousse: Use 400 g dark chocolate.

    Milk chocolate mousse: Use 500 g milk chocolate.

    White chocolate mousse: Use 500 g white chocolate. You will need to add 4 gold-strength gelatine leaves. First soften them in iced water, then squeeze out the water and add when heating the crème anglaise.


  • If the mousse has been refrigerated and you don’t want to make quenelles, bring it up to room temperature before eating — chocolate tastes richer if it’s not too chilled.
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