• Kate Attfield

Chocolate Mousse

Last holidays we made Chocolate Mousse for one of the workshops, the kids loved it! I mean, no surprise but I said I would share the recipe with you all, so here it is, we loved making it, there are three parts and they're all fun. Enjoy!


300 grams of Good quality dark chocolate (we used half lindt 70% dark and half milk chocolate - kids like this mix)

4 eggs, seperated into whites and yolks (get kids to do this in a seperate bowl incase the eggs smash a little, to break, tap a few times on the edge of a bowl then pull the two sides of the shell apart from each other

300mls Thickened Cream

4 tablespoons Caster Sugar


You'll need a small pot with a heatproof bowl that fits on top, such as metal or pyrex glass. Pop about 2 inches of water in the bottom of the pot and bring to the boil. Break the chocolate into the bowl and place ontop of the pot with water in it and stir until melted. Then allow to cool. (kids, be careful of the steam escaping from between the pot and the bowl, parents please supervise well)

Beat Thickened Cream in an electric mixer until soft peaks form (you'll need to use the mixer again so transfer the cream to another bowl once done and wash and dry bowl well)

Beat egg whites in an electric mixer until soft peaks form then add caster sugar, one tablespoon at a time until sugar is disolved (basic mergingue mixture).

Beat the egg yolks with a fork and then stir through melted and cooled chocolate.

Fold the cream through the chocolate mixture until well combined (try not to stir or you'll lose all the air from the cream).

Fold the egg whites through the mixture until well combined, again be careful to fold not stir.

Place in a dish and refridgerate for 4 hours, if you're in a bit of a hurry, pop in the freezer until set - about one hour.

You can also add peppermint essence if you like for a refreshing chocolate mousse. Mousse also looks great served in individual glasses or dishes, pop it in these rather than a large bowl. For a pretty patterb like below, place the mousse in a piping bag and pipe on the top layer.

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