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Easy chocolate mousse recipe

Lynn Wright / 21 March 2015

When it comes to dessert, a classic chocolate mousse never goes out of fashion. Our easy chocolate mousse recipe will let you whip up a perfectly light chocolate dessert in next to no time.

Chocolate mousse
Chocolate mousse

Chilling time

2 hours

Standing time

30 minutes




  • 2 large eggs separated
  • 2 tablespoons cold water
  • 100g dark chocolate (at least 70% cocoa solids) broken into small pieces
  • 2 teaspoons caster sugar


If you’re looking for the perfect dessert to serve after dinner, a classic chocolate mousse never fails to impress. The perfect chocolate mousse combines rich chocolate taste with a smooth, light texture that melts in the mouth.

Many chocolate mousse recipes feature whipped cream and butter, but a classic chocolate mousse requires nothing more than good quality dark chocolate and eggs. Throw in a little sugar to counterbalance any bitterness from the chocolate and you have a chocolate lover’s dream dessert.

Be aware that this classic chocolate mousse recipe uses raw eggs.

1. Put the chocolate pieces and two tablespoons of water in a heatproof bowl over a saucepan of barely simmering water. Make sure the bottom of the bowl doesn’t touch the water. Allow the chocolate to slowly melt.

2. Remove the bowl from the heat, stir thoroughly and let the chocolate cool slightly before stirring in the egg yolks.

3. In a clean bowl, whisk the egg whites until they form soft peaks. Add the sugar and whisk again briefly. Be careful not to over beat the egg whites into stiff peaks.

4. Using a metal spoon, mix a tablespoon of the egg whites into the chocolate mixture to help loosen it. Then carefully fold in the rest of the egg whites. Take your time doing this, using gentle cutting and folding movements to retain the air in the egg whites, as this is what will make the final mousse light and fluffy.

5. When there are no more white streaks left in the mixture, spoon the mousse into your serving dishes. Chill in the fridge for at least two hours.

6. Remove from the fridge for about 30 minutes before serving to soften slightly. Serve with softly whipped cream and fresh fruit such as raspberries.


Ring the changes with your basic chocolate mousse recipe by adding different flavours such as black coffee or dark rum. Simply substitute the water for the liquid when melting the chocolate in Step 1.


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The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.