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This traditional French chocolate mouse is velvety, thick and super rich but also somewhat light and fluffy!

Traditional French Chocolate Mousse

Prep Time 15 minutes
Chilling time 3 hours
Servings 6


  • 170 grams (6oz) good quality dark chocolate, I used Lindt 70% dark chocolate
  • 100 grams (3.5oz) butter
  • 4 large eggs, seperated
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 tablespoon water


  • Bring a small saucepan of water to a simmer. In a bowl add the the chocolate and butter and sit it over the simmering water without letting it touch the water. Stir until melted, then set aside to cool slightly.
  • In another bowl add egg yolks, sugar, vanilla and water and also sit over the simmering water and whisk until pale; about 3 mintues (it will still be somewhat runny).
    Add to the chocolate and stir to combine.
  • Whick your egg whites until thick and glossy. (but not super stiff like you would with meringue)
  • Add a third of the egg whites to your chocolate and incorportate well. Add the remaining egg whites and fold though until well incorported. Add to invidiual pots or a large bowl and refridgerate.