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Chocolate Mousse

Sumptuously smooth, wonderfully rich and irresistibly creamy - chocolate mousse is a classic for a reason. Whether you are looking for the perfect dinner party dessert, a weeknight treat or just brushing up on your culinary skills - this luxuriously light mousse recipe is a real winner.

NOTE: this recipe contains partially cooked eggs and is not suitable for young children, pregnant women, the elderly or other vulnerable groups.


Chocolatier’s Tip
If making for adults, try adding a splash of rum, brandy or whiskey instead of the water for a boozy kick. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

8 - 10 people


  • 300 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • 15 g butter
  • 2 tbsp hot water (see Tip)
  • 500 ml double cream
  • 4 large egg yolks
  • 60 g caster sugar
  • To decorate:
  • Whipped cream
  • Lindt EXCELLENCE 70% Cocoa Dark Chocolate, grated
  • Sprigs of fresh mint


Step 1.

Put the chopped chocolate in a heat-proof bowl with the butter. Set over a pan of barely simmering water and stir until melted and smooth.

Step 2.

Stir in the hot water (see Tip). Remove from the heat and set aside.

Step 3.

Whip the cream until stiff peaks form - take care not to over whip. Set aside.

Step 4.

In a large bowl, beat the egg yolks and sugar until pale and thickened. Add to the chocolate mixture, stirring until just combined.

Step 5.

Fold in the whipped cream using a spatula.

Step 6.

Spoon into 8-10 individual glasses or cups. Cover with cling film and chill for 6 hours or overnight.

Step 7.

When ready to serve, pipe swirls of whipped cream on top of each. Sprinkle with grated chocolate and decorate with fresh mint.


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