Chocolate mousse
A light and velvety chocolate mousse that’s rich, airy, and simple to make - the perfect indulgent dessert for any occasion.
Updated : 06 October, 2025
Easy
About 1 hour.
Ingredients
170 grams
Dark chocolate
7
Egg whites
0.25 teaspoon
Lemon juice
40 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Melt the chocolate gently in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water beneath.
Step 2
In a separate clean bowl, whisk the egg whites with lemon juice until soft peaks form. The lemon juice helps stabilise the mixture, keeping the texture smooth and airy.
Step 3
Gradually add the sugar and continue whisking until firm peaks hold their shape. Avoid overwhipping, as it can cause the mixture to collapse and lose its volume.
Step 4
Once the chocolate has melted, remove it from the heat. Quickly whisk one-third of the egg whites into the warm chocolate until the mixture thickens and becomes glossy. This initial addition helps temper the chocolate and prevents it from seizing. Gently fold in the remaining egg whites with a spatula, being careful not to deflate the mixture.
Step 5
Divide the mousse evenly between four Martini glasses and refrigerate for 2-3 hours, or until fully set. Serve chilled for a silky, melt-in-the-mouth finish.