Chocolate Mousse

Adapt and customize to your dietary preferences – dairy free, gluten free or nut free.

November 1, 2013 | | Blogs | Desserts | Food | Recipes | Roseberry Farm

I believe this is the ideal dinner party dessert and looks great in Emile Henry Ramekins. Experiment, create, customize and then take as a hostess gift or holiday present and leave the ramekins along with a printed version of this recipe.

  • It is Gluten and Dairy free (if you forgo the cream on the top for decoration)
  • It is simple, with only 3 to 5 ingredients
  • It can be made ahead
  • It is infinitely adaptable according to taste. I have made a Tia Maria version for a Mocha Chocolate Mousse, A Frangelico (hazelnut liqueur) version with toasted hazelnuts on top and a Baileys version just because I love Baileys – When using cream liqueurs like Baileys, they should be swirled in as you pour the mousse into their containers or you will end up with little pools of cream in your mousse.
  • Variation – (Non alcoholic) Chocolate Orange Mousse- add the grated zest and the juice of half an orange to the chocolate mixture at the melting stage.
  • Increase Portion size – Add 1 egg and 2oz semi –sweet chocolate per person.

Tip on How to Whip Egg Whites

There are instructional videos demonstrating this, Epicurious does a good one:

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Chocolate Mousse

Recipe submitted by: Sarah Hallett ( Visit Website )



Prep Time

15 mins

Cook Time

Chill time: 2 hours or overnight


Chill time: 2 hours or overnight



  • 4oz semi sweet chocolate
  • 2 eggs (separated)
  • 1tbsp rum, brandy, whiskey, Tia Maria, Baileys or Frangelico
  • 2 teaspoons whipped cream (35%)
  • Grated chocolate or toasted chopped nuts for topping


  1. Melt the chocolate, either in a bowl over a pan of boiling water or in a microwave, carefully – see note.
  2. Beat the egg yolks together then add to the chocolate while it’s still hot, beating thoroughly – leave mixture to cool
  3. Whisk the egg whites, not too stiffly, so that when you remove the beaters the peak falls over (soft peak stage)
  4. Fold the whites into the chocolate mixture.
  5. Pour into the container you wish to serve them in.
  6. Chill for at least 2 hours
  7. Once firm, poke some holes in the mousse with a skewer and pour over your chosen alcohol.
  8. Top with a swirl of whipped cream – either whip 35% until stiff or use an aerosol just before serving. Add nuts if desired.


Melting chocolate: If using a microwave to melt chocolate it is essential to proceed slowly, no more than 20 seconds at a time, stopping before the chocolate looks fully melted. It is very easy to overcook chocolate in a microwave. This renders it grainy, solid and unusable. If in any doubt, use the bowl over boiling water method.

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