Chocolate Mousse

Light, fluffy and daringly decadent, this chocolate mousse is a delicious dessert to serve family and friends. Make ahead for stress-free dinner parties, and make sure you use our eggs for the ultimate, velvety texture. Garnish with your choice of toppings, like fresh berries, whipped cream or shaved chocolate. Or why not try them all!

Three glass cups filled with chocolate mousse, and topped with cream, mint leaves, raspberries and shaved dark chocolate, served on a white wooden board, with two silver spoons and a Otaika Valley Free Range Egg carton in the background

Prep time: 20 minutes | Cook time: 4-24 hours to set in the refrigerator | Serves: 6 | Recipe by Chelsea Shine @chelseashinefoodcreative

  • 4 Otaika Valley Free Range Eggs

  • 250g dark chocolate, chopped

  • 30g butter

  • 1 ½ cups cream

  • ¼ cup sugar

To Serve

  • Your choice of berries, seasonal fruit, chopped nuts, shaved dark chocolate, fresh mint/thyme leaves or whipped cream

INGREDIENTS

  1. Separate egg yolks into a small bowl and egg whites into a large bowl.

  2. Whisk egg yolks until well combined and set aside. 

  3. Place the chocolate and butter into a microwave proof bowl (or bain marie) and melt in 30 second intervals, mixing in between until completely melted and smooth. Set aside to cool. 

  4. Pour the cream into a large bowl and beat until smooth stiff peaks from. 

  5. Fold the egg yolks into the cream until just combined. Add the cooled chocolate and gently fold until just combined. 

  6. Add sugar to the bowl with the egg whites and beat until firm peaks form. 

  7. Transfer the chocolate yolk mixture into the egg whites and gently fold through until combined. 

  8. Spoon into 6 ramekins or serving glasses and set in the fridge for at least 4 hours or overnight. 

  9. Garnish with your choice of toppings before serving. We use whipped cream, raspberries, chopped nuts and shaved chocolate.

DIRECTIONS

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