Classic Chocolate Mousse

Rate this recipe

Preparation info

  • Serves


    • Difficulty


Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

I first tried this recipe under the auspices of Thierry Dumouchel, the chocolate chef who worked with the Chocolate Society in its early days. It is his mother’s recipe, made and enjoyed over many years. For me, it was a revelation as it is so simple, with consistent results every time. A soft smooth chocolate mousse based on the ganache principle.


  • 250 g real dark chocolate, broken into pieces
  • 50 g unsalted butter, softened
  • whites of 9 very fresh eggs, plus 6 egg yolks
  • 125 g caster sugar


Place the broken chocolate in a heatproof bowl. Melt the chocolate in the oven on a very low heat (75–100°C/Gas ¼). It should melt in about 5 minutes – keep checking it with a fork. When melted, take out of the oven and beat with the butter in a large bowl until smooth and light.

Using an electric beater, whisk the egg whites until frothy. Add a tablespoon of sugar and continue beating on a low setting. When the egg whites are stiff, slowly shake in the remaining sugar, and continue beating slowly. If you are too quick, the eggs will liquefy. Beat the meringue to make it strong and elastic, then mix in the egg yolks.

Stir half the egg mixture into the chocolate and butter mix. Fold in the remaining egg with a large wooden spoon, working in from the outside, slowly and calmly. You need not worry about the mousse setting while you work, because the butter keeps it soft.

Pour into a large soufflé dish or 8 individual ramekins and refrigerate until set, about 2 hours or overnight.

Part of