Delightful chocolate mousse

Chocolate is by far one of my favourite sweets… and I only have sweet teeth, so… I love making all things chocolate when I bake, because let’s be honest: Who doesn’t like it?
If I’m having guests over that I really want impress, I’m making this recipe!
This delicate dessert is a winner every time I serve it and the best part is, it is so, so easy to make! The mousse is so rich in flavour that you won’t need very much of it, but hey: Quality over quantity, right?

The dessert originates in France. After being introduces to chocolate by the Spanish, French chefs have been cooking with chocolate since the early 17th century! Mousse or “foam” as it translates to, originated in the 18th century. By combining the chocolate with the foamy textures, they soon discovered “mousse au chocolat”.

But enough with the history lesson and let’s get started!
The things you will need for this super easy recipe is:

75 g of dark, good quality chocolate (it should not be more than 65%)
4 free range eggs (only the yolks)
50 g of caster sugar
400 ml of cream
Fresh raspberries (or other fruits – I recommend fruits that are a bit citric, as it will give a fresh contrast to the sweetness of the chocolate)
Chocolate decorations (optional)


Start off by chopping your chocolate into smaller pieces and melting it in your microwave in 30 sec. intervals, stirring in between each interval until fully melted and smooth.

Set it off to the side.

Untitled collage

In a small mixing ball with a hand mixer, whisk together the egg yolks and sugar until it is light in colour and very fluffy (about 1½ minute or so on high speed).
If you want you can totally add some liquor at this point, but be careful with the amount as it thins out the consistency. I added 3 cl of Cointreau, but I could definitely have added one more without any harm.


Pour the melted chocolate into the egg mixture and carefully fold it in with a silicone spatula until fully combined. If you just stir with a spoon or is too vigorous, you’ll knock out all of the air out of the eggs, you just whisked.


When it’s all incorporated, set it off to the side.

Now in a large mixing bowl, pour in your cream and whisk it up until it’s thick and a bit stiff, but not too much! We don’t want chocolate butter… today, at least 😉

When whipped, take one or two tbsp. of tit and set aside in the fridge for topping later.


Pour your chocolate mixture into you whipped cream and again, carefully folding it in, until creamy and smooth.


Fill a piping bag with the mousse and fill 4-5 small glasses (about 1 dl. I promise it will be more than enough), cover with cling film and put them in the fridge to set for at least 3 hours. 3 hours will give a really nice and creamy texture, but if you want it even more stiff and foamy, feel free to leave them in the fridge for up to 8 hours.

Right before serving, remove the film, fill a small piping bag with the rest of the whipped cream and put a small dollop on top of each mousse. Add a raspberry and if you really want to impress, add a home-made chocolate decoration.


Voila! Super easy chocolate mousse with a dash of Cointreau! This is perfect if you don’t have the time to bake a cake. Simply make these in the morning and put the in the fridge until you need them!

Tip of the day:
When making chocolate decorations, always remember to temper the chocolate! It will be a much better result! To learn how to temper chocolate, check out the recipe right here.

Till next time! 😉



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