A chocolate mousse is always a good idea for dessert and this recipe only needs three ingredients! You can add in a hit of booze if you like and for us, we love to top ours with a sprinkling of flaky sea salt and a drizzle of extra virgin olive oil. Delicious!
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
2 mins
Total Time:
32 mins
Cal/Serv:
415
Ingredients
200ml
double cream
200g
milk chocolate, chopped
2Tbsp.
Grand Marnier (optional)
2
medium eggs, at room temperature
shavings of white chocolate, to decorate (optional)
Directions
Step 1
Put cream into a pan and heat until almost boiling. Take off the heat, add the chocolate - don't stir - and leave for 5min. Add Grand Marnier, if using, and stir until glossy. Pour into a large bowl and leave to cool until tepid.
Step 2
Separate the eggs - it's important not to get any yolk in the white or you won't create volume when you whisk up. Using an electric hand-whisk, beat the yolks into the chocolate for 1min until smooth. Wash and dry whisks thoroughly, then whisk the egg whites until they form stiff peaks.
Step 3
Using a metal spoon, stir a spoonful of whisked egg white into the chocolate mixture - this will loosen it so it's easier to fold in the rest. Gently fold in remaining egg white (taking care not to knock out air) until mixture has no white blobs.
Step 4
Spoon the mousse into six glasses and chill until set. Serve after an hour if you like a soft set - mousses will keep in the fridge for 24 hours. Take out of the fridge an hour before serving, then decorate with white chocolate shavings.
Per Serving:
Calories: 415
Total carbs: 23 g
Sugars: 23 g
Total fat: 32 g
Saturated fat: 19 g
70 chocolate recipes that are guaranteed to knock your socks off
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
