Art’s Chocolate Mousse

Art’s chocolate mousse is great! Luckily for us it not only exists in the book, it’s a real recipe we can make at home.

​The very first thing to do is to read this entire page and make sure you have all the items you will need ready to go.

​This recipe makes eight serves, so get your bowls ready and if it suits you add some berries. I have raspberries in mine.

The ingredients are:

  • A 250 gm block of chocolate.
    I use Whittakers Dark Cacao.

  • Four eggs

  • 300 ml of sugar

  • 100 ml of milk

Step One

The first step is to melt the chocolate without burning or separating it. To do this put the chocolate in a bowl and heat the bowl by sitting it over a small pot with water in it. The steam from the pot will gently heat and melt the chocolate.

Step Two

Add 100ml of milk to the chocolate and once the chocolate starts to melt very gently mix the chocolate with the milk. Make sure not to use more than 100ml of milk or the mixture will be too runny. Eventually the mix will look like this.

Step Three

Note how the milk and chocolate are separated.

This is how it should be!

While the chocolate is melting, separate four eggs so you have the egg white in one container and the egg yolks in another. 

​Put the egg white and the sugar in a mixer and whip until the mix is fluffy. If the egg white and sugar are whipped too much the mix will become full of little air bubbles and will be hard to mix with the chocolate later on.

​Once the chocolate is melted and you cannot feel any more lumps with the spatula it is time to add the egg yolks.

​I use eggs from our own chickens and they have lovely, deep yellow, almost creamy yolks. I once used purchased eggs when making the mousse at someone else’s house and this next step did not quite work out. Maybe it was the eggs? If you don’t have your own chickens then try and buy the best eggs you can. It’s always nice to think of the chicken’s welfare anyway!

Step Four

Blend the yolks gently into the mix. Can you see how lovely and smooth the mix has become? This is the result we are looking for and is the key to having a great chocolate mousse.

​It is now time to add the chocolate mix to the whipped egg white and sugar. Blend them gently together with the spatula. Because the chocolate is hot, if you mix it in too aggressively the whipped egg white will go flat and your mousse will not be as nice and fluffy as it could be.

​Here is a completed mousse which is about to go in the fridge with the other seven. It will be ready to eat in around three hours and will be just as good for the next couple of days.