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2 Ingredient Chocolate Mousse Cake with Berries

Looking for a quick and easy dessert that still has the ‘wow’ factor? This luxurious chocolate mousse cake is the perfect solution thanks to our exquisite EXCELLENCE 70% Dark Chocolate. You can up the indulgence further with a silky smooth chocolate topping or keep it simple and serve with fresh berries (and perhaps a scoop of ice cream!)… 

Thank you to @healthyfamilyfoodideas for this recipe.

Chocolatier’s Tip

Our Master Chocolatiers recommend using seasonal berries, where possible. Alternatively, you could use frozen berries and make your own berry coulis.


4 - 6 people


  • For the mousse cake:
  • 100g Lindt EXCELLENCE 70% Dark Chocolate, chopped
  • 5 medium eggs, separated
  • For the topping (optional):
  • 70g Lindt EXCELLENCE 70% Dark Chocolate, finely chopped
  • 90 ml double cream
  • To serve:
  • Fresh berries of your choice - such as raspberries, strawberries, cherries and blueberries (see Tip)


Step 1.

For the mousse cake: preheat the oven to 160°C / 140°C Fan. Grease and line a non-stick, oven-proof small bowl (around 18 cm round x 12 cm deep) with parchment paper, place in a roasting tin and set aside.

Step 2.

Place the chopped chocolate into a heat-proof bowl. Set over the pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Stir gently until melted and smooth. Set aside to cool for a couple of minutes. Stir in the egg yolks.

Step 3.

Meanwhile, in a separate bowl, whisk the egg whites until you have stiff peaks.

Step 4.

Carefully fold the egg whites into the melted chocolate mixture - take care not to knock out too much air.

Step 5.

Pour the mixture into the prepared bowl and fill the tin with a kettleful of boiling water until around half-way up the sides of the bowl. Bake in the oven for about 12 minutes - or until just set on top with a slight crust, but still wobbly underneath. Remove the tin from the oven but leave the bowl to stand in the boiling water for another 5 minutes.

Step 6.

Carefully lift the bowl from the water and set aside to cool completely before turning out onto a flat plate.

Step 7.

For the topping: place the chopped chocolate into a heat-proof bowl and set aside.

Step 8.

Meanwhile, pour the cream into a small saucepan and slowly bring to a simmer.

Step 9.

Remove from the heat, pour over the chopped chocolate and stir until melted and smooth. Leave to stand for about 5 minutes to thicken slightly.

Step 10.

Using a palette knife, spread over the cooled mousse cake. Top with your choice of berries.


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