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Dark Chocolate Mousse

A community recipe by

Not tested or verified by Nigella.com

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Introduction

An easy and quick recipe for a dinner party. Loads of compliments every time I make it.

An easy and quick recipe for a dinner party. Loads of compliments every time I make it.

Ingredients

Serves: 2

Metric Cups
  • 100 grams dark chocolate (chopped coarsely)
  • 1 medium egg (separated)
  • 125 millilitres cream
  • 2 teaspoons caster sugar
  • 4 ounces bittersweet chocolate (chopped coarsely)
  • 1 medium egg (separated)
  • ½ cup cream
  • 2 teaspoons superfine sugar

Method

Dark Chocolate Mousse is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt chocolate in a double boiler and let cool.
  • Transfer chocolate to medium bowl; quickly whisk in egg yolk and cream, whisking until smooth.
  • Place egg white in small bowl; beat until soft peaks form. Add sugar; beat until dissolved.
  • Gently fold egg white mixture into chocolate mixture using spatula.
  • Pour mousse into two 1-cup (250ml) glasses.
  • Refrigerate overnight.Serve topped with extra grated chocolate, if desired.
  • Melt chocolate in a double boiler and let cool.
  • Transfer chocolate to medium bowl; quickly whisk in egg yolk and cream, whisking until smooth.
  • Place egg white in small bowl; beat until soft peaks form. Add sugar; beat until dissolved.
  • Gently fold egg white mixture into chocolate mixture using spatula.
  • Pour mousse into two 1-cup (250ml) glasses.
  • Refrigerate overnight.Serve topped with extra grated chocolate, if desired.
  • Additional Information

    Melt the chocolate in a double boiler and not in the microwave, as some often do.

    Melt the chocolate in a double boiler and not in the microwave, as some often do.

    Tell us what you think

    What 2 Others have said

    • Posted by lucy55 on 19th February 2014
    • does the cream need to be whipped ? look forward to making this

      Posted by lucy55 on 19th February 2014
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