Gluten Free

Chocolate Mousse

5 from 1 reviews

Recipe for Chocolate Mousse with step-by-step photos. A classic recipe for a decadent Chocolate Mousse served with cocoa nibs or chocolate chips. A great dessert to make ahead when entertaining. Recipe adapted from The Little Paris Kitchen by Rachel Khoo


For the chocolate crème pâtissière 

For the chocolate mousse


For the chocolate crème pâtissière

  1. Whisk together the milk and cocoa powder in a small saucepan, and heat gently until the milk is just about to come to the boil.
  2. In a large mixing bowl, whisk together the egg yolks and caster sugar, and then add the cornflour.
  3. Very slowly pour the chocolate milk into the egg mixture, continuously whisking as you do so to stop the eggs from scrambling.
  4. Pour the mixture back into the saucepan and place over medium heat.
  5. Keep whisking until the mixture thickens.
  6. Place the chocolate crème pâtissière in a small bowl, cover with clingfilm and leave to cool in the fridge for at least 1 hour.

For the chocolate mousse

  1. Place the egg whites into a large bowl, together with a few drops of lemon juice and a pinch of salt.
  2. Whisk slowly until the mixture starts to foam.
  3. Increase the speed and add the icing sugar and continue whisking until you have stiff peaks.
  4. Melt the chocolate in a bain marie, or in a bowl over a pan of simmering water. Set  the chocolate aside to cool slightly.
  5. Whisk the double cream in a large bowl until it thickens and forms soft peaks.
  6. Pour the chilled chocolate crème pâtissière into a large bowl and gently beat to remove any lumps.
  7. Stir the melted chocolate into the chocolate crème pàtissière.
  8. Gently fold through the whipped egg whites, followed by the whipped cream.
  9. Butter some small glass bowls or ramekins and coat the inside with some cocoa nibs.
  10. Fill the glasses with the chocolate mousse and decorate with some more cocoa nibs.
  11. Leave to set in the fridge for about 4 hours.

Kitchen Notes

In Rachel Khoo’s recipe, ingredients are listed for what she calls a chocolate meringue, including 1 heaped tablespoon of cocoa powder. However, nowhere in the recipe are there instructions on when to add this cocoa powder. Also, in the episode of The Little Paris Kitchen where she makes this chocolate mousse, no cocoa powder is added to the meringue. Perhaps this is an error in the book? Has anyone else tried this recipe? I would love to hear your thoughts.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.