Delia Smith Chocolate Mousse Recipe

This Delia Smith chocolate mousse is a timeless, elegant dessert made with dark chocolate, eggs, and cream. It delivers deep chocolate flavour while remaining light and airy, with a texture that feels smooth and delicate rather than heavy.

A proper mousse relies on careful melting, gentle folding, and sufficient chilling time. When made patiently, it sets into a velvety dessert that holds its shape yet melts softly on the spoon. It is a dependable recipe for dinner parties, celebrations, or whenever you want a classic British pudding done properly.

Ingredients

• 200g good-quality dark chocolate (around 70% cocoa solids), broken into pieces
• 3 large eggs, separated
• 50g caster sugar
• 150ml double cream
• 1 tsp vanilla extract (optional)

How to Make Delia Smith Chocolate Mousse Recipe

Melt the Chocolate

Place the chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl does not touch the water. Stir occasionally until smooth and melted. Remove from the heat and leave to cool slightly.

Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks with half of the caster sugar until pale and slightly thickened. This helps create a smooth base for the mousse.

Combine with Chocolate

Gradually pour the melted chocolate into the yolk mixture, stirring steadily to combine. The mixture should look glossy and thick.

Whip the Cream

In another bowl, whip the double cream until it forms soft peaks. Take care not to overwhip, as it should remain soft and airy.

Whisk the Egg Whites

Using a clean bowl and whisk, beat the egg whites until they form soft peaks. Gradually add the remaining sugar and whisk until the mixture is glossy and holds its shape.

Fold Carefully

First, fold the whipped cream gently into the chocolate mixture. Then fold in the egg whites in two additions, using a light hand to keep as much air in the mixture as possible.

Spoon and Chill

Divide the mousse into individual serving glasses or ramekins. Chill in the fridge for at least 3 hours, or until firmly set.

Recipe Tips

• Use good-quality dark chocolate for proper depth of flavour.
• Allow the chocolate to cool slightly before mixing with the yolks.
• Fold gently to avoid knocking out the air.
• Ensure bowls are completely clean before whisking egg whites.
• Chill thoroughly before serving.

Healthy Alternatives / Variations

• Use 85% cocoa chocolate for less sweetness.
• Reduce the sugar slightly if preferred.
• Add a teaspoon of espresso powder for richer flavour.
• Fold in grated orange zest for freshness.
• Serve with fresh berries instead of cream.

Ingredient Substitutions

• Dark chocolate can be replaced with milk chocolate for a sweeter result.
• Double cream can be replaced with whipping cream.
• Vanilla extract can be omitted if preferred.

How to Serve

Serve chilled in small glasses with a spoonful of lightly whipped cream or a few fresh raspberries on top. Because the mousse is rich, modest portions are ideal.

Pairing Ideas

Chocolate mousse pairs beautifully with fresh strawberries, shortbread biscuits, or crisp almond tuiles. A cup of strong coffee balances its richness perfectly.

How to Store

Fridge

Keep covered in the fridge for up to 2 days.

Freezer

Freezing is not recommended as the texture may change once thawed.

Reheating

No reheating required; serve chilled straight from the fridge.

Nutrition (per serving, approx.)

• Calories: 380 kcal
• Carbohydrates: 24g
• Protein: 6g
• Fat: 30g

FAQs

Can I make this in advance?

Yes, it should be made at least 3 hours ahead to allow proper setting.

Why is my mousse too dense?

It may have been overmixed or the egg whites were not folded gently enough.

Can I use milk chocolate instead?

Yes, though the mousse will be sweeter and less intense.

Is it safe to use raw eggs?

Use very fresh eggs and keep the mousse chilled until serving.

Delia Smith Chocolate Mousse Recipe

Recipe by Margaret CollinsCourse: DessertCuisine: BritishDifficulty: Intermediate

Servings

4

people

Prep time

20

minutes

Cooking time

5

minutes

Total time

205

minutes

Calories

380

kcal

25

minutes

A rich yet light chocolate mousse made with dark chocolate, eggs and cream. A timeless British dessert perfect for dinner parties.

Ingredients

• 200g dark chocolate (70% cocoa solids), broken into pieces

• 3 large eggs, separated

• 50g caster sugar

• 150ml double cream

• 1 tsp vanilla extract (optional)

Directions

• Melt the dark chocolate gently in a heatproof bowl over simmering water, then allow to cool slightly.
• Whisk egg yolks with half the caster sugar until pale and slightly thickened.
• Gradually stir the melted chocolate into the yolk mixture until smooth and glossy.
• Whip the double cream to soft peaks and fold gently into the chocolate mixture.
• Whisk egg whites to soft peaks, add remaining sugar, and whisk until glossy.
• Carefully fold the egg whites into the chocolate mixture in two additions, keeping the mixture light.
• Spoon into serving glasses and chill for at least 3 hours until set.

Notes

• Use good-quality chocolate for best flavour.
• Fold gently to retain air for a light texture.
• Chill thoroughly before serving.