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Delia Smith Chocolate Mousse Recipe

Delia Smith Chocolate Mousse Recipe

Delia Smith's chocolate mousse recipe is light, airy and properly chocolatey, made with just a few simple ingredients.
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Prep Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 People
Course: Dessert
Cuisine: British, French
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 200 g dark chocolate around 70% cocoa, broken into pieces
  • 4 large eggs separated
  • 30 g caster sugar
  • A pinch of salt
  • Whipped cream and grated chocolate to serve (optional)

Method
 

  1. Melt the chocolate gently. Cool slightly.
  2. Stir in the egg yolks one at a time.
  3. Whisk egg whites with salt to soft peaks.
  4. Gradually add sugar, whisking to a firmer, glossy peak.
  5. Fold a third of the egg whites into the chocolate to loosen it.
  6. Gently fold in the remaining whites in two additions.
  7. Divide into individual glasses.
  8. Chill for at least 3 hours, ideally overnight.
  9. Top with whipped cream and grated chocolate before serving.

Notes

Fold gently after the first addition of egg whites to keep the mousse light and airy.
Use a good quality dark chocolate, as the flavour really shows through.
Ensure the egg white bowl is completely clean and grease-free.
This recipe contains raw egg; use pasteurised eggs if you have any concerns.
Not suitable for freezing, as the texture changes considerably on thawing.