This chocolate mousse from Elizabeth David is made with just chocolate, eggs, and water. A decadent yet deceptively easy dessert that serves just one although it can easily be scaled up with simple math.
Raw Egg Reminder
Hey, in case you hadn’t noticed, this recipe contains raw egg. Please be mindful if making it for anyone for whom this is a potential no-go, including the very young, the rather old, those expecting a child, and anyone with a depressed immune system.
- Quick Glance
- 5 M
- 20 M
- Serves 1
In a heavy saucepan over a low flame, warm the chocolate and water or coffee until the chocolate melts. Stir until smooth. Remove from the heat and cool slightly, perhaps 5 minutes or so.
Separate the egg(s). In a bowl, beat the egg yolk(s) to combine. Very slowly stir the melted chocolate into the yolk(s).
In a stand mixer or with a handheld mixer on high speed, beat the egg white(s) until very stiff. Using a spatula, gently fold the white(s) over and over into the chocolate until things are perfectly blended and no streaks remain.
Place the mousse in ramekins or lovely glasses if making it for one or two or a soufflé dish if serving several guests.
Refrigerate for 10 minutes if your craving is intense, 30 minutes if you have a little patience, or 3 hours or so if you’re serving at a dinner party. Don’t refrigerate it any longer than that, as this tends to make the texture too hard. Originally published May 12, 2011.
Recipe Testers' Reviews
This chocolate mousse recipe is such an easy dish to make that there’s no excuse not to do it. It’s also a wonderfully adaptable recipe. I made this twice—once using a 70-percent cacao dark chocolate and again using a white chocolate. You could really use any type of chocolate here, depending upon your taste.
Keep in mind that the only sweetening in this recipe comes from the chocolate itself. With the 70-percent dark chocolate, I got an intensely-flavored mousse with very little sweetness. So if you like a sweeter mousse, you might want to use a milder dark chocolate with less cocoa solids, or even a milk chocolate.
The white chocolate version I made was a very different animal—much sweeter, but still delicious. Both versions were lovely garnished with fresh strawberries.
This chocolate mousse recipe was easy to make, with delicious results—a nice, light dessert to finish off any meal. I had some hot strong coffee on hand and used that in the chocolate. I didn’t even need to turn on my stove. All I had to do was stir the hot coffee into the chocolate and it melted perfectly.
I made 4 individual servings in ramekins, as suggested in the recipe. I’ll make this recipe again.