Liz Rowe's Chocolate mousse

11:30 am on 20 June 2016


  • 200g dark chocolate (at least 65% cacao)
  • 250-300ml cream (or coconut cream if dairy free)
  • 3 eggs, separated
  • 2 tbsp honey (optional)
  • decorations (chopped ginger, orange zest, etc...)


Break the chocolate into pieces and melt carefully in the microwave. Do this in 20 sec bursts and stir between each burst. Eventually the warmth of the chocolate & bowl will keep melting the remaining lumps. 

Cool the chocolate a little and add egg yolks if you want. It's fine to leave them out. 

Lightly whip cream.

Melt honey and add to the whipped cream.

Beat egg whites.

Starting with cream, fold a little into the chocolate, then a bit of egg white and alternate until it's all mixed in, saving a bit of cream to decorate if you want. 

Pour mix into one large serving bowl or individual dishes. Cover and let set for a couple of hours. Decorate as you wish. 

These quantities don't need to be exact. More chocolate relative to cream will make a firmer mousse and more cream a lighter one. 

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