Chocolate Mousse

Chocolate mousse

Sometimes the traditional recipes are the best! This is a classic take on a chocolate mousse using raw eggs, but with a few twists to reduce the sugar content. Serve with fresh berries or some double cream.


Serves 4


  • 130g of dark chocolate (85% or higher), broken into pieces
  • 80ml warm water
  • 2 large organic eggs (as fresh as possible), separated
  • 2 tbsp of coconut sugar
To serve
  • Fresh berries
  • Double cream


  • Separate the eggs.
  • Add the chocolate and warm water to a heatproof bowl and melt slowly over a saucepan of gently simmering water for about 5 minutes. Make sure the bowl doesn’t touch the water.
  • Remove the chocolate from the heat and stir until smooth and glossy. Leave to cool for 3 minutes before stirring in the egg yolks. Stir vigorously with a wooden spoon.
  • In a separate bowl, whisk the egg whites to soft peaks and then start to whisk in the sugar 1 tbsp at a time until the egg whites look shiny and glossy. 
  • Taking a metal spoon, loosen the chocolate mixture with 1 tbsp of the egg whites. Then gently fold in the rest of the egg whites, trying to retain the air in the mixture as much as possible.
  • Divide the mixture into 4 ramekin dishes and place in the fridge to set for 2-3 hours. 
  • Serve with fresh berries and a dollop of double cream.

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