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Chocolate Mousse
  • 3 eggs
  • 125g / 4.5 oz Nuuva chocolate chunks
  • 10g / 0.3 oz unsalted butter
  • 1/2 cup of thickened or heavy cream
  • 3 tbsp caster sugar (superfine white sugar)
1- Separate eggs and yolks. Place whites in a bowl and yolks in another bowl. Whisk yolks.
2- Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool – proceed with other steps.
3- Beat cream until stiff peaks form.
4- Whip whites. Add sugar and whip until firm peaks form.
5- Fold egg yolks into cream using a rubber spatula – 8 folds max. Streaks is ok.
6- Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
7- Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Streaks ok.
8- Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – “smear” the spatular across surface to blend white lumps in – aim for 10 folds.
9- Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max.
10- Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.
11- To serve, garnish with cream and chocolate shavings.

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