The best chocolate mousse

The best chocolate mousse

The egg whites in Martha Collison's recipe need to be whisked first – as even a drop of grease in the bowl will prevent them from whipping properly – but the other ingredients aren’t as fussy, so you can reuse the with bowl and beaters.

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  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • PlusPreparation time 15 minutes + at least 3 hours chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 75g Belgian dark chocolate, broken into squares
  • 1 British Blacktail Free Range Large Egg
  • 1 tbsp caster sugar
  • 100ml double cream, plus 50ml to serve (optional)
  • 1 tbsp Baileys Original Irish Cream (optional)
  • 2 tbsp No.1 Salted Caramel Sauce


  1. Put the chocolate into a large heatproof bowl set over a saucepan of just-simmering water. Allow to melt, stirring occasionally until smooth, then remove from the heat and allow to cool to room temperature.

  2. Separate the egg, placing the white into a clean mixing bowl. Add the yolk to the chocolate. Stir to combine.

  3. Using an electric hand mixer, whip the egg white until it forms soft peaks. Add the caster sugar and briefly whisk again. Add 1/3 of the whisked egg white into the chocolate mixture and mix well. This loosens up the mixture so it is easier to incorporate the rest of the whites without knocking out too much air. Add the remaining white and carefully fold through in a figure of 8 motion, using a spatula until no white patches of egg remain.

  4. Pour the double cream into the mixing bowl used to whisk the egg white (no need to wash it) and whip to soft peaks using the hand mixer. Gently fold the whipped cream into the mousse until just combined, taking care not to overmix. Fold through the Baileys, if using.

  5. Put a dollop of salted caramel into the bottom of 4 small glasses or ramekins, then spoon in the mousse mixture. Cover and chill for at least 3 hours. Once set, remove from the fridge 5 minutes before serving. Top with the extra 50ml cream, whipped, if liked. Keep in the fridge for up to 3 days.

Cook’s tip

Add a dash of mint extract to the mousse with the first spoonful of egg white, then top with whipped cream and a few shards of broken chocolate mint thins. Another alternative is to crush a small handful of raspberries with a little amaretto and spoon into the bottom of each glass. Top with the mousse, then top with fresh whole raspberries, flaked almonds and a sprinkling of Cooks’ Ingredients Dried Raspberries just before serving.


Typical values per serving when made using specific products in recipe


2,608kJ/ 628kcals



Saturated Fat












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