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Delia Smith Milk Chocolate Mousse Recipe
This is my go-to Delia-style chocolate mousse when I want something properly indulgent without any fuss. It’s deeply chocolatey, silky on the spoon, and light enough to feel elegant rather than heavy. The method is straightforward, but it does ask for a little care when folding so you keep that airy texture. Total time is about 2 hours 25 minutes, including chilling.
Ingredients
For the chocolate base
- 200g dark chocolate (60–70%), finely chopped
- 50g unsalted butter, cubed
- 1 tbsp strong coffee or hot water (optional, but lovely)
- 4 large eggs, separated
- 50g caster sugar
- 1 tsp vanilla extract (optional)
For the light texture
- 150ml double cream, cold
- Pinch of fine salt
To serve (optional)
- Cocoa powder, for dusting
- Chocolate curls or grated chocolate
- Fresh raspberries
How to Make Delia Smith Milk Chocolate Mousse Recipe
- Prepare the oven: This is a no-bake dessert, so you do not need to preheat the oven. Instead, set a small saucepan of water over low heat and bring it to a bare simmer, ready to melt the chocolate gently in a bowl set on top.
- Mix the chocolate base: Put the chopped chocolate, butter, and coffee (if using) in a heatproof bowl. Set it over the barely simmering water (make sure the bowl does not touch the water) and stir until smooth and glossy.
- Bake: There’s no baking here, but you do need gentle heat. If you prefer, you can melt the chocolate in an ovenproof bowl in a very low oven (about 120°C) for 4 to 6 minutes, stirring once or twice, until just melted.
- Cool: Take the melted chocolate off the heat and leave it for about 5 minutes so it cools to warm. It should feel comfortable to the touch, not hot.
- Mix in yolks: In a bowl, whisk the egg yolks with the caster sugar for 1 to 2 minutes until slightly thicker and paler, then whisk this into the warm chocolate (plus vanilla, if using) until fully combined.
- Whip the cream: In a separate bowl, whip the cold double cream to soft peaks. Fold it into the chocolate mixture using a large spoon or spatula.
- Whisk the whites: In a clean, grease-free bowl, whisk the egg whites with a pinch of salt to soft peaks. They should hold their shape but still look soft and glossy.
- Assemble: Fold the whisked whites into the chocolate mixture in two additions, gently lifting from the bottom and turning over, keeping as much air in as you can. Spoon into 6 glasses or ramekins, smooth the tops, and chill for at least 2 hours until softly set.
Tips
Why did my chocolate turn grainy?
Chocolate can seize if it gets too hot or if any water gets into it. Keep the water at a bare simmer, make sure the bowl does not touch the water, and stir gently. If it does turn grainy, whisk in 1 teaspoon of boiling water at a time until it smooths out again.
How do I stop the mousse from deflating?
Fold, don’t stir. Use a large spoon or spatula and work in big, gentle movements. Also, make sure the egg whites are only at soft peaks, not dry and stiff, as over-whipped whites are harder to fold in and lose air quickly.
How can I make it taste even more “grown-up”?
Add 1 tablespoon of brandy, rum, or orange liqueur to the chocolate after it cools slightly. A pinch of espresso powder also deepens the chocolate flavour without making it taste like coffee.
What’s the best chocolate to use for a balanced mousse?
A 60–70% dark chocolate gives a rich finish without turning bitter. If you use very high cocoa chocolate (75%+), you may want to add an extra tablespoon of sugar to keep it rounded.
Serving Suggestions
- Dust with cocoa powder and add a few raspberries on top
- Serve with shortbread fingers for dipping
- Add a spoonful of softly whipped cream and chocolate curls
- Pair with sliced strawberries or cherries for a fresher finish
Storage
Room Temperature
Because this mousse contains eggs and cream, it should not be kept at room temperature for more than 1 hour (less in a warm kitchen).
Refrigerator
Cover each glass (or store in an airtight container) and refrigerate for up to 2 days. The mousse will firm up a little more over time but will still be lovely and spoonable.
Freezing
You can freeze chocolate mousse, but the texture can become slightly less silky once thawed. Freeze in airtight containers for up to 1 month. Thaw overnight in the fridge and serve well chilled.
Nutrition
- Calories: 410 kcal
- Carbohydrates: 28g
- Protein: 7g
- Fat: 31g
- Saturated fat: 18g
- Sodium: 70mg
Nutrition values are estimates and will vary depending on ingredients and portion size.
FAQs
Can I make Delia Smith chocolate mousse the day before?
Yes. It’s actually ideal made the day before because it has time to chill and settle. Cover the glasses tightly and keep refrigerated for up to 2 days for the best texture.
Is chocolate mousse safe to eat with raw eggs?
Traditional mousse uses uncooked eggs. If you’re serving anyone pregnant, elderly, immunocompromised, or very young, use pasteurised eggs if available, or choose an egg-free mousse recipe set with whipped cream and melted chocolate.
Why did my mousse not set properly?
The most common reasons are not chilling it long enough, using very warm chocolate when folding (which can deflate the mixture), or under-whipping the cream and egg whites. Chill for at least 2 hours and make sure both the cream and whites reach soft peaks.
Can I use milk chocolate instead of dark chocolate?
You can, but the mousse will be sweeter and softer. Reduce the sugar to 1 to 2 tablespoons (or omit it), and expect a lighter chocolate flavour. Chilling time may need to be slightly longer to firm up.
How do I get really smooth, neat servings in glasses?
Use a piping bag (or a freezer bag with the corner snipped) to portion the mousse neatly. After filling, tap each glass gently on the counter to level the top and pop any air pockets.
Delia Smith Chocolate Mousse Recipe
Course: DessertCuisine: BritishDifficulty: MediumServings
6
glassesPrep time
25
minutesCooking time
5
minutesTotal time
145
minutesCalories
410
kcal30
minutesA classic, rich-yet-light chocolate mousse made with dark chocolate, whipped cream, and folded egg whites for a silky, airy finish. Simple, elegant, and perfect for dinner parties.
Ingredients
200g dark chocolate (60–70%), finely chopped
50g unsalted butter, cubed
1 tbsp strong coffee or hot water (optional, for rounding out the chocolate)
4 large eggs, separated
50g caster sugar
Pinch of fine salt
150ml double cream, cold
1 tsp vanilla extract (optional)
Cocoa powder or chocolate curls, to serve (optional)
Directions
- Set out 6 small glasses or ramekins and clear a space in the fridge for chilling.
- Melt the chocolate, butter, and coffee (if using) gently in a heatproof bowl set over barely simmering water. Stir until smooth.
- Remove from the heat and leave for 5 minutes so it’s warm, not hot.
- Whisk egg yolks with caster sugar until slightly thickened and paler, then whisk into the warm chocolate. Add vanilla if using.
- Whip the double cream to soft peaks and fold it into the chocolate mixture.
- In a clean bowl, whisk egg whites with a pinch of salt to soft peaks, then fold through gently in two additions.
- Spoon into glasses, tap lightly to level, and chill for at least 2 hours. Dust with cocoa to serve.
Notes
- Keep all bowls completely grease-free for the egg whites or they will not whip properly.
- Let the chocolate cool slightly before adding yolks to avoid scrambling.
- Chill at least 2 hours for the best, spoonable set.
