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Chocolate Mousse

Chocolate Mousse

A easy and soft chocolate mousse, that you can turn into a chocolate fondant, by chef Vladimir Niza from Daylesford cooking school

31 March, 2012
Average: 5 (1 vote)


Dietary Consideration

Season & Occasion

serves for


total time

1 HR 0 MIN


160 g, 70% cocoa
Egg Whites
8 each, fresh
20 g
12 g


  • Break up the chocolate and melt it in a bain-marie, over a low flame.
  • Beat the egg whites with the sugar until fluffy, then add a quarter of the whites to the melted chocolate, using a quick movements so the chocolate mixture doesn’t fall apart.
  • Then, using a spatula, add the remaining egg whites, taking care not to mix it for too long – this is the secret for a light, airy mousse.
  • Pour it into small bowls or a large serving bowl and keep it in the fridge until ready to serve.
  • Garnish with almond slivers for a deliciously crunchy touch.

If possible, use organic or free-range eggs. Add a bit of arrowroot, bake it in the oven, and voilà, this fluffy mousse gets transformed into the most decadent chocolate fondant!

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