This James Martin chocolate mousse is a classic, indulgent dessert with a rich chocolate flavour and a light, airy texture. It feels luxurious yet is surprisingly simple to make at home, even if you are new to desserts. The mousse is smooth, deeply chocolatey, and perfectly balanced without being overly sweet. From start to finish, it takes around 30 minutes plus chilling time.
Ingredients
For the chocolate mousse
- 200g dark chocolate, around 70% cocoa solids, finely chopped
- 50g unsalted butter
- 4 large eggs, separated
- 50g caster sugar
- 300ml double cream
To serve
- Extra double cream, lightly whipped
- Fresh raspberries or strawberries
- Grated dark chocolate or cocoa powder
How to Make James Martin Chocolate Mousse
- Prepare the chocolate: Place the chopped dark chocolate and butter into a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the base does not touch the water. Stir occasionally until melted and smooth, then remove from the heat and leave to cool slightly.
- Separate and whisk the eggs: Put the egg yolks into a large bowl and the whites into a clean, grease-free bowl. Add the caster sugar to the yolks and whisk until pale and slightly thickened.
- Combine chocolate and yolks: Slowly pour the melted chocolate mixture into the egg yolks, whisking continuously until fully combined and glossy.
- Whip the cream: In a separate bowl, whip the double cream to soft peaks. It should be thick but still soft and billowy.
- Whisk the egg whites: Using an electric whisk, beat the egg whites until they hold stiff peaks. Take care not to overwhip.
- Fold everything together: Gently fold the whipped cream into the chocolate mixture using a large metal spoon. Once combined, carefully fold in the egg whites in two additions, keeping as much air in the mixture as possible.
- Chill the mousse: Spoon the mousse into serving glasses or bowls. Chill in the refrigerator for at least 2 hours, or until set.
Tips for the Best Chocolate Mousse
How do I stop the mousse from being grainy?
Make sure the chocolate cools slightly before mixing it with the egg yolks. Chocolate that is too hot can scramble the eggs and affect the texture.
Can I make this mousse lighter?
Folding gently is key. Use slow, deliberate movements and stop as soon as everything is combined to keep the mousse light and airy.
What chocolate works best?
Dark chocolate with around 70% cocoa gives the best balance of richness and sweetness. Milk chocolate will make the mousse much sweeter and softer.
Serving Suggestions
- Top with lightly whipped cream and fresh berries
- Sprinkle with grated dark chocolate for extra richness
- Serve with shortbread biscuits on the side
Storage
Room temperature
This mousse should not be stored at room temperature. Always keep it chilled.
Refrigerator
Store the mousse covered in the fridge for up to 2 days. Cover each glass with cling film to prevent it from absorbing fridge odours.
Freezing
Freezing is not recommended, as it affects the smooth texture of the mousse once thawed.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 26g
- Protein: 7g
- Fat: 33g
- Saturated fat: 20g
- Sodium: 55mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make chocolate mousse ahead of time?
Yes, this mousse is ideal for making ahead. Prepare it up to 24 hours in advance and keep it covered in the fridge until ready to serve.
Does chocolate mousse contain raw eggs?
This recipe uses raw eggs. Use fresh, high-quality eggs and keep the mousse chilled. If preferred, pasteurised eggs can be used.
Can I use milk chocolate instead of dark chocolate?
You can, but the mousse will be sweeter and softer. Dark chocolate gives a more balanced flavour and better texture.
Why did my mousse not set properly?
This usually happens if the cream or egg whites were under-whipped, or if the mixture was over-folded and lost too much air.
James Martin Chocolate Mousse
Course: DessertCuisine: BritishDifficulty: Easy6
glasses30
minutes150
minutes420
kcalA rich and silky James Martin chocolate mousse made with dark chocolate, cream, and eggs. An elegant dessert that is simple to prepare and full of flavour.
Ingredients
200g dark chocolate, chopped
50g unsalted butter
4 large eggs, separated
50g caster sugar
300ml double cream
Directions
- Melt the dark chocolate and butter gently over simmering water until smooth.
- Whisk egg yolks with caster sugar until pale and thickened.
- Stir the melted chocolate into the egg yolk mixture until glossy.
- Whip the double cream to soft peaks.
- Whisk egg whites to stiff peaks in a clean bowl.
- Fold the whipped cream into the chocolate mixture, then gently fold in the egg whites.
- Spoon into glasses and chill for at least 2 hours before serving.
Notes
- Use good-quality dark chocolate for the best flavour.
- Fold gently to keep the mousse light.
- Chill thoroughly for the best texture.
