Classic Chocolate Mousse

Serves 8

  • 300mls chilled thickened cream
    300g good quality dark cooking chocolate, chopped (see tip)
    4 eggs, separated
    2 tablespoons Bundaberg caster sugar

1. Place chocolate in a heatproof bowl over a saucepan of barely simmering water (do not allow bowl to touch water). Stir occasionally until chocolate is melted.
2. Remove bowl from heat and add ¼ cup cream; stir to combine. Add egg yolks and stir until smooth (mixture will become very thick).
3. Using an electric mixer, beat egg whites until soft peaks form. Gradually beat in sugar, then continue beating until thick and glossy. Add one-third of the meringue to the chocolate mixture and beat with a metal spoon until combined. Using a large metal spoon, gently fold remaining meringue into chocolate mixture.
4. Using the electric mixer, beat remaining cream until thick, then gently fold half through chocolate mixture. Divide between 8 individual serving dishes. Cover with plastic wrap and refrigerate for 4 hours or until set. Decorate with remaining cream.


- We tested the chocolate mousse with both Plaistowe regular dark cooking chocolate and Cadbury regular dark cooking chocolate.
- Use the freshest eggs possible, as they are not cooked in the recipe.
- Using a vegetable peeler, shave curls from a block of chocolate to garnish chocolate mousse before serving. 
- Chocolate mousse can be prepared a day in advance and stored in the refrigerator.