My signature Chocolate Mousse

Hi again!

The recipe I want to share with you today is something I’ve been making for about 20 years. Not kidding. I’ve made this for restaurants. I’ve made this for catered weddings. I’ve made this for my own wedding! At least once a year, someone asks me for my chocolate mousse recipe. It’s that good.


  • 200 g cooking chocolate – the darker the better, at least with 70% cocoa
  • 110 g butter
  • 8 tbsp caster sugar
  • 6 eggs


  • In a large bowl, break the chocolate into smaller pieces, and melt with the butter. By hand, combine until smooth.
  • Add the sugar, and again by hand, combine until smooth.
  • Separate the eggs, keeping the whites in a large bowl.
  • Add the egg yolks to the chocolate mixture, and by hand, combine until smooth.
  • With a hand or stand mixer, beat the egg whites until they form stiff peaks.
  • With a wooden spoon, fold the beaten egg whites in the chocolate mixture, combining them slowly, but without beating or mixing.
  • Once everything is combined together, cover and let it sit in the fridge for at least 3 hours – for best results leave in the fridge overnight.

Here’s my chocolate mousse:

I’m telling you guys, not to toot my own horn, but it’s the best chocolate mousse I’ve ever tasted. When serving, you should have little air bubbles in the mousse – that’s the result of folding in the egg whites instead of just mixing them in. It takes a little more time but it’s totally worth it.

I like to serve my chocolate mousse with some walnuts just to give it a crunch, but it’s absolutely yummy on its own as well.

I hope you like this recipe. Please let me know in the comments if you’ve tried it, what you thought, and maybe even send a picture of your chocolate mousse!

Happy baking!

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