Chocolate mousse

Chocolate mousse

From Pasta to Pancakes
Claire Peters

I make this mousse with egg white rather than cream, as it’s healthier and also gives it an incredibly light and fluffy texture. Pour it into wine glasses or tumblers, put them in the fridge to set and then top with some fresh fruit. Seriously easy, yet surprisingly impressive.


Quantity Ingredient
350g milk chocolate, broken into chunks
4 medium eggs
150g butter
75g caster sugar
150g blueberries


  1. Melt the chocolate by putting it in a heatproof bowl over a pan of simmering water. Stir as it melts; this should take 3–4 minutes.
  2. The bowl should fit snugly, but it mustn’t touch the water. Leave the melted chocolate to cool for 5 minutes.
  3. Meanwhile, take 2 bowls and separate the eggs. To do this, crack each egg open and allow the white to fall out while you keep the yolk in the shell. Tip the yolk gently between each shell half and let the rest of the egg white drop into the bowl. Tip the yolk into the second bowl. Repeat this process with the remaining eggs.
  4. Beat the egg yolks with the melted chocolate. Then stir in the butter and sugar.
  5. Whisk the egg whites in a large scrupulously clean bowl for 3–5 minutes. An electric whisk would take about 2 minutes. The whites should have stiff peaks.
  6. Gently fold the egg whites into the chocolate mixture. Do this gently or else all the air will be beaten out of your egg whites and you’ll be left with a flat mousse.
  7. Divide the mixture into bowls or glasses. Then leave to set in the fridge for 1–2 hours.
  8. Top with blueberries and serve.

Optional extras:

  • You could whisk some passion fruit into the mousse. This works a treat with white chocolate mousse. Use whatever type of chocolate you like. I love milk, but dark chocolate is very popular as is white chocolate.

Serving suggestions:

  • Try strawberries or raspberries instead of blueberries.


  • The set mousse will keep in the fridge for 2–3 days. Always eat chilled.
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