My mom has a dessert that she is known for. Friends and family request her delicious Chocolate Mousse whenever she is preparing a special meal. I begged my mom to share her recipe with me, years ago when I has just started cooking for friends.

Choc Mousse


I couldn’t believe it when I read the recipe! It’s so easy to make. I love a good chocolate mousse that’s light, airy and doesn’t taste of gelatine. I detest the artificial flavour it adds. And it’s not even necessary!

This recipe is easy and can be adapted to your preference. You can easily substitute the alcohol for another flavour. Add fruit if you want to pretend this is healthy or add more chocolate for something more decadent.

Choc Mousse2

200g dark chocolate
2 tablespoons coffee mixed with 30ml hot water
4 eggs, separated
1 litre whipping cream
30ml alcohol (think Amarula, Whisky, Frangelico, Kahlua)

Melt the chocolate. You can use the double boiler method or your microwave. The key is not to burn the chocolate.

Add the coffee mixture and egg yolks to the chocolate and mix well.

Whisk the egg whites until stiff. Add a little bit of egg white to your chocolate mixture and stir in. Now add the chocolate mixture to the egg whites and combine.

Whisk the cream until stiff. Fold in the egg white and chocolate mixture into the cream. Make sure everything is combined but don’t over mix. If you mix it too much the mousse won’t set. Fold in the alcohol.

Pour the mousse into a glass bowl or individual bowls, and refrigerate for at least 2 hours.

This mousse can be made ahead of time. Decorate with fruit or crushed chocolate.

If you’re very brave, you can make a three layer mouse. Using the above recipe, substitute the dark chocolate for milk chocolate and follow as normal. For the white layer, use 300g white chocolate – try get hold of the cooking chocolate as it contains less vegetable fat and melts better.