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Chocolate Mousse

Chocolate Mousse

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  • 150 g Callebaut callets or good quality chocolate
  • 200ml double cream
  • 75 g castor sugar
  • 2 eggs, separated
  • Chocolate curls or sprinkles and double cream to decorate


Put the chocolate in a heatproof bowl over a small pan of simmering water.  Melt the chocolate, stirring occasionally.  When it is smooth scrape into a large bowl and leave to cool.

In a clean bowl whip the cream with 15ml of the sugar until it stands in soft peaks.

In a separate bowl whisk the egg whites gradually adding 50 g of the remaining sugar until they are stiff and silky.

In a third bowl whisk the egg yolks gradually adding the remaining sugar until foamy.  Fold the yolks into the chocolate.

Using a spatula fold in the whipped cream then the egg whites being careful not to deflate the mixture.  Spoon or pipe into ramekins or dessert cups and leave to set for at least 4 hours.

Decorate with chocolate curls and double cream.