Delia Smith Chocolate Mousse Recipe

Name: Delia Smith Chocolate Mousse Recipe
Prep time: 20 min
Ingredients: 200g dark chocolate; 3 large eggs, separated; 50g caster sugar; 200ml double cream; 1 tsp vanilla extract; Pinch of salt

This classic Delia Smith Chocolate Mousse is a rich, velvety dessert with an indulgent chocolate flavour and a beautifully light texture. Made with just a handful of ingredients, it delivers a silky smooth finish that melts in the mouth. Despite its elegant appearance, this mousse is surprisingly simple to prepare and perfect for beginners. Allow around 20 minutes of preparation time, plus chilling time for the perfect set.

Ingredients

For the Chocolate Mousse

200g good-quality dark chocolate (70% cocoa solids)
3 large eggs, separated
50g caster sugar
200ml double cream
1 tsp vanilla extract
Pinch of salt

For Serving (Optional)

Whipped cream
Chocolate shavings
Fresh berries

How to Make Delia Smith Chocolate Mousse

Prepare the chocolate: Break the dark chocolate into small pieces and melt gently in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from heat and allow to cool slightly.
Separate the eggs: Carefully separate the egg yolks from the whites into two clean bowls. Make sure no yolk gets into the whites.
Mix the yolks: Add the caster sugar to the egg yolks and whisk until pale and creamy. Stir in the melted chocolate and vanilla extract until fully combined.
Whip the cream: In a separate bowl, whip the double cream until it forms soft peaks. Gently fold it into the chocolate mixture.
Whisk the egg whites: Add a pinch of salt to the egg whites and whisk until stiff peaks form.
Combine: Fold the egg whites into the chocolate mixture in batches, using a gentle motion to keep the mousse light and airy.
Chill: Spoon the mousse into serving glasses or bowls and refrigerate for at least 2–3 hours until set.
Serve: Garnish with whipped cream, chocolate shavings, or fresh berries before serving.

Tips

Why is my mousse too dense?

This usually happens if the egg whites are overmixed. Fold gently to keep the air in the mixture.

Can I use milk chocolate instead?

Yes, but the mousse will be sweeter and less intense. Reduce the sugar slightly to balance the flavour.

How do I get a silky smooth texture?

Ensure the chocolate is cooled slightly before mixing and fold ingredients gently without rushing.

Why didn’t my mousse set properly?

It may need more chilling time. Also check that the cream and egg whites were whipped to the correct consistency.

Serving Suggestions

Serve chilled with fresh raspberries or strawberries
Add a dollop of lightly whipped cream on top
Pair with shortbread biscuits for texture contrast
Dust lightly with cocoa powder for a refined finish

Storage

Room Temperature

Not suitable for storage at room temperature. Always keep chilled.

Refrigerator

Store covered in the fridge for up to 3 days. Keep in airtight containers to maintain freshness.

Freezing

You can freeze chocolate mousse for up to 1 month. Thaw in the fridge overnight before serving.

Nutrition

Calories: 320 kcal
Carbohydrates: 22g
Protein: 5g
Fat: 24g
Saturated Fat: 14g
Sodium: 60mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make chocolate mousse without raw eggs?

Yes, you can use whipped cream only or substitute with pasteurised eggs for safety.

How long does chocolate mousse need to set?

It usually needs at least 2–3 hours in the fridge, but overnight chilling gives the best texture.

Can I make this recipe ahead of time?

Yes, chocolate mousse is ideal for making a day in advance and storing in the fridge until needed.

What type of chocolate works best?

Use high-quality dark chocolate with around 70% cocoa solids for the richest flavour.