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Dark chocolate mousse

Australian Gourmet Traveller recipe for dark chocolate mousse.

By Emma Knowles
  • Serves 10
  • 40 mins preparation
  • 5 mins cooking plus chilling
Dark chocolate mousse
Dark chocolate mousse


  • 200 gm dark chocolate (70% cocoa solids), finely chopped
  • 80 gm raw caster sugar
  • 3 egg yolks
  • 1 egg
  • 150 ml pouring cream
  • 100 gm crème fraîche
  • 30 ml chocolate liqueur


  • 1
    Melt chocolate in a heatproof bowl over a saucepan of simmering water.
  • 2
    Meanwhile, combine sugar and 40ml water in a small saucepan, stir over medium-high heat until sugar dissolves, then bring to the boil. Cook until mixture reaches 115C on a sugar thermometer (1 minute).
  • 3
    Meanwhile, whisk yolks and egg in an electric mixer until pale. Whisking continuously, add hot syrup in a thin steady stream down side of bowl, then whisk until cooled to room temperature (15-20 minutes). Fold through chocolate and set aside.
  • 4
    Whisk cream, crème fraîche and liqueur in a bowl to soft peaks, fold into chocolate mixture and refrigerate until chilled and set (30-40 minutes).


Note This recipe makes about 800ml.

  • Author: Emma Knowles