You can't go wrong with this rich yet light dessert.

02.04.23 | By Rachael Thompson | Recipes

Lia Townsend's Decadent Chocolate Mousse

You can't go wrong with this rich yet light dessert.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, grazing table enthusiast and founder of Stories to Gather, Lia Townsend, shares her recipe for a luxurious chocolate mousse.

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The French know their desserts and chocolate mousse is one such classic they've brought to the table that continues to delight since it was first created in the 1700s. This velvety treat is thickened with melted chocolate and egg yolks and lightened with whipped egg whites – making for a perfectly balanced sweet to end a rich meal.

Previously, Lia Townsend has shared other chocolate recipes, including her Classic Chocolate Cake and Chocolate and Hazelnut Tart. Now, she comes to use with her classic chocolate mousse recipe that's perfect for fuss-free entertaining as it's quick to make, requires few ingredients, and delivers everything you could want from a dessert.

Whether you serve it as the finale of a dinner party or you're looking for a divine Easter delight, this creamy mousse will win over the hearts of all chocolate lovers. Bon appétit!

Ingredients

200g chocolate (choose something you love the taste of as it is the hero of the dish, I used a mix of milk and dark)
25g salted butter
3 eggs, separated
20g caster sugar
250ml dollop cream (you can also whip pouring cream to a dollop consistency)
Chocolate flakes or berries to garnish

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Method

Melt the chocolate and butter together. This can be done using the double boiler method in the microwave, or on the stove top. Whichever option you choose, go slowly, have uniform sized pieces and stir with a rubber spatula.
Separate your eggs keeping both the egg yolk and whites.
Place the egg whites into a mixer on medium-high speed and beat until just combined.
Pour in the sugar and turn the mixer up to high. Beat until the mixture is white and has formed stiff peaks.
Mix the egg yolks into the chocolate mixture.
Fold through a 1/4 of the whipped egg whites into the chocolate mixture, a few streaks is fine.
Fold through the remaining egg white mixture until just combined.
Pour in the dollop cream into the chocolate mixture and whisk until it is completely incorporated.
Spoon into serving glasses and sprinkle with chocolate flakes.
Refrigerate for at least 30 mins to allow the mousse to set.
Place the serving glasses on the table when ready to serve and enjoy!