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4-Ingredient Chocolate Mousse

Ahhh we're so excited to share this lovely recipe with you! It's the perfect little treat to whip up for friends/family or just yourself! 

It's been a tough year. Some of us haven't been able to see family and friends for such a long time but finally, FINALLY, restrictions are lifting. Barbecues, dinner parties and garden gatherings are back on the cards and we can look forward to seeing those we love once more. It's a special time and this little chocolate dessert is definitely worthy of such an occasion.

It's a simple and easy to make dessert and you only need FOUR ingredients:

Double Cream, 70% Chocolate, Eggs, Sugar. 

As with everything, it's all in the prep. Get all your ingredients measured and lined up on the counter, ready to use. Have a whisk, a flexible spatula (a spoon will do the job if you don't have a spatula), a small saucepan and two medium bowls ready. Here we go.


Serves 12

Prep: 15 mins

Chill time: 1 hour min.



125g double cream

250g dark chocolate finely chopped

6 egg whites and 2 egg yolks

40g sugar



1. Bring the cream to a boil in the small saucepan over medium heat.

2. Pour the hot cream over the chocolate. Let it melt the chocolate a bit and then whisk it until combined to make a smooth and glossy ganache and set aside. If the chocolate hasn't fully melted, pop it in a microwave for a few seconds (or over a saucepan of simmering water for a minute or two) to help it melt. 

3. Whip the egg whites until they hold a soft peak. Gradually add the sugar and whip until they hold a stiff peak. You should be able to turn the bowl upside down without the egg whites falling out. Good luck testing this bit!

4. Whisk the egg yolks into the ganache, then scrape the chocolate mixture into the egg whites. Gently fold in until the chocolate is fully combined with the egg whites, making a beautifully smooth mousse.

5. Pipe into small shot glasses, ramekin dishes or whisky glasses (depending on how many you want to serve/how big you want your portions to be) and refrigerate for at least one hour before serving. Decorate with berries and sprigs of mint or a drizzle of salted caramel sauce.

Tips and trouble shooting:

  • You could add different flavours to this by infusing them in the cream first.

Eg. For a coffee flavoured mousse, add coffee beans to the cream when bringing it to the boil, then remove from the heat and let it sit for five minutes. Bring back to the boil and strain the coffee beans out before pouring the cream over the chocolate.

  • If your ganache splits, add a drop of hot water to bring it back together

  • Avoid over-whipping the egg whites or they'll go grainy.