The ultimate fluffy, chocolate perfection

Note: raw eggs is not advisable for pregnant women and babies.


3 eggs (~55g each)
125g / 4.5 oz dark chocolate , bittersweet / 70% cocoa (Note 1)
10g / 0.3 oz unsalted butter
1/2 cup cream , full fat (Note 2)
3 Tbs caster sugar (superfine white sugar)


  1. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
  2. Yolks: Whisk yolks.
  3. Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool - proceed with other steps.
  4. Whip cream: Beat cream until stiff peaks form (see video).
  5. Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)


  1. Fold egg yolks into cream using a rubber spatula - 8 folds max. Streaks is ok.
  2. Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
  3. Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Streaks ok.
  4. Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across surface to blend white lumps in - aim for 10 folds. 
  5. Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max.
  6. Divide mixture between 4 small glasses or ramekins. Refrigerate for at least 5 hours, preferably overnight.
  7. To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!

'Recipe credit: Recipe TIn Eats'

Chocolate Mousse

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