Chocolate Mousse

READY IN: 45mins
Recipe by Hanka

Do you want to make a chocolate mousse but you don't have a cream? Well this might be perfect recipe for you.

Top Review by ImPat

I made this as one of our Chrismas day lunch desserts and was thoroughly enjoyed by those that ate it. I got 8 1/2 small bowls. The only problem I had was with the butter even though I was only adding one small cube at a time and in the end I had a pool of butter fat so transfered to a mixing bowl and using the whipping beaters on the mixmaster I whipped it till it fully merged, I'm not sure if this was because I used 100 grams of 85% cocoa dark chocolate and 70 grams of milk chocolate (both being Lindt chocolate) but all came together in the end. Thank you Hanka for a delightful dessert for our Christmas lunch.

Ingredients Nutrition


  1. Whisk the egg yolks with 4 tablespoons sugar in the top of a double boiler over boiling water until thick and creamy about 5 minutes. The egg should be pale and will double in the quantity.
  2. Place the broken chocolate, coffee and rum in the top of a double boiler over boiling water and leave until melted. Make sure the bottom of your bowl doesn't touch the boiling water.
  3. Once melted, stir in cocoa powder. Add butter little by little and stir until fully absorbed. Remove from heat and let it cool to room temperature.
  4. Meanwhile whip egg whites with remaining tablespoon sugar until soft peak form.
  5. Add the chocolate mixture slowly to the egg mixture stir gently until thoroughly incorporated and smooth.
  6. Before you fold egg whites to your chocolate mixture make sure chocolate mixture is room temperature (if too hot it won't set properly and could be too runny).
  7. Fold a quarter of the egg whites into the cooled chocolate mixture, continue with the remaining egg whites using a lift and fold motion with your spatula.
  8. Pour mousse into small ramekins or glasses.
  9. Refrigerate over night.
  10. Serve with berries and chocolate curls if desired.

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