Silky Chocolate Mousse


We doubt you'll ever have eaten such a super silky chocolate mousse! It's so soft and divine, with a rich chocolate flavour which melts on your tongue. Recipe serves 8 (sometimes).

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Silky chocolate mousse
Veronique van Ohmydish

Made by Véronique

Published at 2014-12-30, this recipe is for 8 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 28-08-2023

25 minutes 8 people Desserts
Silky chocolate mousse


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  • 250 grams dark chocolate (finely chopped)
  • 250 ml whipping cream
  • 150 ml water
  • 145 grams sugar (divided into 70 and 75 gram portions)
  • 100 grams egg whites
  • Optional: splash of rum, or other liqueur
Silky chocolate mousse ingredients
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Kitchen equipment

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  • Stand mixer
  • Silicone spatula
  • Large bowl
  • Fridge
  • Saucepan
  • Whisk

Silky Chocolate Mousse

25 minutes 8 people Desserts

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Making the chocolate mousse 15 minutes

Heat 150 ml of water in a saucepan over low heat. Add 75 grams of sugar, and stir gently until the sugar has dissolved. Do not let the water boil. Add 250 grams of finely chopped chocolate.

Combine until smooth with a whisk. Remove the pan from the heat and let it cool to room temperature. Meanwhile, whisk the cream until it is as thick as yoghurt.

Mix the cooled chocolate and whipped cream together until you have an even colour, with no streaks visible.

Silky chocolate mousse
Silky chocolate mousse

Finishing the chocolate mousse 10 minutes

Beat the egg whites until they have stiff peaks, then gradually add 70 grams of sugar (in thirds). Adding the sugar in batches prevents lumps.

Fold the sugar and egg white mixture gently into the chocolate using a silicone spatula. Add a small splash of liqueur of your choice, to taste. White rum or Grand Marnier are good choices.

Refrigerate the silky chocolate mousse for at least an hour and a half. Enjoy this velvety, Belgian chocolate mousse!

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