Chocolate mousse

Chocolate mousse
Chocolate mousse

Serving size: Serves 6
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking
Season: All year round

Chocolate mousse from AWW Classics.

200g dark eating chocolate, chopped coarsely
30g unsalted butter
3 eggs, separated (see Cook's Note, below)
300ml thickened cream, whipped


Chocolate mousse

Melt chocolate and butter in a large glass heatproof bowl over large saucepan of simmering water (do not allow water to touch base of bowl). Remove from heat. Stir in egg yolks; cool.

Beat egg whites in a small bowl with electric mixer until soft peaks form.

Fold cream into chocolate mixture then fold in egg whites in two batches.

Divide mousse among serving glasses or dishes; refrigerate for 3 hours or overnight. Serve topped with whipped cream and chocolate curls, if desired.

Not suitable to freeze. Chocolate and butter mixture suitable to microwave.

Cook's note: The eggs must be at room temperature for success with this recipe.

Recipe from The Australian Women’s Weekly Classics, ACP Books, available from selected newsagents, supermarkets and online from

Photographer: Stuart Scott Stylist: Kate Brown

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