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  • Writer's pictureJimmy Wong

Chocolate mousse

Updated: Sep 23, 2019

The perfect chocolate mousse eluded me for the longest time, too sweet, too dense or too creamy was my problems. Well I am happy to say that I have found my perfect chocolate mousse recipe and I hope you enjoy it too! It's got a great texture without being too dense or sweet. Best of all, it is super simple to make

Chocolate mousse

Makes 6


4 Eggs

35g Castor Sugar

1 leaf titanium Gelatin

260g 70% Dark chocolate

540ml Thicken cream

1tbs espresso coffee


To make the mousse, Separate the egg yolk and whites in 2 large heatproof bowls. Add sugar into yolks and whisk over a bain marie (pot of boiling water) until it doubles in volume. Soak gelatin in cold water for 5 minutes, take out and squeeze out excess water and whisk into yolk mixture (sabayon) . Melt chocolate in microwave 45 seconds, then in 10 second bursts and using a silicone spatula to stir until smooth. Quickly fold warm chocolate into the sabayon with the silicone spatula . Whisk egg whites to a soft peak and gently fold into chocolate mixture a third at a time. Finally, whip thicken cream to a soft peak. Fold cream into the chocolate mix using a silicone spatula until fully incorporated. Take a large piping bag, place mousse into it and pipe into your serving bowl/cup


Happy cooking! Please post a photo of your dish on instagram. I would love to see your creations, do tag with #jimmywongeats

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