Recipe: Chocolate Mousse in Teacups

How to make creamy chocolate mousse for a light spring dessert

Credit: Joshua Rappeneker

Always use high cocoa butter content chocolate when making chocolate mousse

Never settle for chocolate with less than 60 per cent cocoa butter content and your results will be applauded.

If an inferior chocolate is used, the taste will reflect it.


    •    8 oz. premium-quality chocolate (such as 
 Scharffen Berger, 70 per cent cocoa)

    •    2 Tbsp. unsalted butter
    •    1/4 cup brandy or water
    •    5 extra-large eggs, separated
    •    1 cup heavy cream, whipped
    •    Fresh berries or whipped cream rosettes and chocolate espresso beans, for garnish

    1.    Place chocolate, butter and brandy or water in the top of a double boiler over medium heat.
    2.    Stir until smooth and melted.
    3.    Remove from heat and whisk in yolks, one at a time, whisking well after each addition.
    4.    In a medium bowl, beat egg whites until firm peaks form and set aside.
    5.    In a separate bowl, whip the cream until stiff.
    6.    Fold 1/4 of the beaten whites into the chocolate mixture to lighten it.
    7.    Gently fold in remaining whites and whipped cream until the mousse is uniform in colour. Do not over-mix.
    8.    Spoon mousse into porcelain teacups or small serving bowls. Chill at least 2 hours.
    9.    Garnish with fresh berries or whipped cream rosettes and chocolate espresso beans.

Serves 6 to 8

Courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.