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Valentines Menu 2022: Chocolate mousse

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Valentines Menu 2022: Chocolate mousse


50g 70% dark chocolate, roughly chopped
2 eggs - room temperature (out of the fridge for 15 mins)
1 tbsp caster sugar

Garnishes (optional)
2 ripe passion fruit (fresh raspberries, cherries or griottine cherries would also be delicious)
30g chocolate (any colour), roughly chopped(or use a sprinkling of cocoa nibs, chopped hazelnuts/almonds or crumbled biscuits such as ginger nuts, shortbread or amaretti biscuits to give a crunch)
50ml Full fat Crème fraiche


  1. Melt the chocolate in a heat proof bowl set over a pan of very gently steaming water (the steam must not get into the melting chocolate).Alternatively use a microwave and melt the chocolate in short 10 second bursts. Stir occasionally.
  2. Allow the melted chocolate to cool until warm and still liquid but not hot.
  3. Separate the eggs. Place the egg yolks and egg whites into separate medium sized bowls.
  4. Beat the egg whites with an electric whisk until medium peaks have formed. Add the caster sugar and whisk for approximately 10 seconds until the sugar has dissolved and the peaks have reformed.
  5. Pour the still slightly warm chocolate onto the yolks, stirring together quickly and efficiently
  6. Immediately stir in a spoonful of the whisked egg whites and mix well.
  7. Gently fold (cutting and turning over through the mixture) the remaining egg whites into the chocolate mixture using a spatula while still retaining as much air as possible (so stop as soon as the mixtures have combined) .
  8. Spoon the mousse carefully into two 200ml glasses. With damp kitchen paper wipe away any smears of chocolate up the sides of the glasses.
  9. Refrigerate overnight or for a minimum of 2 hours. Serve decorated with your preferred garnishes.

Author: Leiths Teachers


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