Delia Smith Chocolate Mousse​ Recipe

This decadent Delia Smith Chocolate Mousse is made with high-quality dark chocolate, warm water, separated eggs, and golden caster sugar. The result is a rich, glossy, and airy dessert that melts in your mouth with a deep cocoa flavor. It is a perfect make-ahead treat for a dinner party and makes enough for 4 to 6 people.

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Delia Smith Chocolate Mousse Ingredients

• 7 oz (200g) dark chocolate (minimum 75% cocoa solids), broken into small pieces
• 4 fl oz (120ml) warm water
• 3 large eggs,
• 1 ½ oz (40g) golden caster sugar
• Optional: Softly whipped cream (for serving)

How To Make Delia Smith Chocolate Mousse

1. Melt the chocolate: Place the broken chocolate and warm water into a large heatproof bowl. Set this bowl over a saucepan of barely simmering water. Ensure the bottom of the bowl does not touch the water. Keep the heat on low and let the chocolate melt slowly for about 6 minutes.
2. Add the egg yolks: Remove the bowl from the heat. Stir the mixture well until it is smooth and glossy. Let the chocolate cool for 2-3 minutes, then stir in the egg yolks. Mix well with a wooden spoon until combined.
3. Whisk the egg whites: In a separate, perfectly clean bowl, whisk the egg whites until they reach the “soft-peak” stage (where the peaks flop over when the whisk is lifted). Add the sugar about a third at a time, whisking after each addition until the whites are glossy.
4. Fold the mixture: Using a metal spoon, take one tablespoon of the egg whites and fold it into the chocolate mixture to loosen it up. Then, carefully fold in the rest of the egg whites. Use a gentle cutting and turning motion to keep the air bubbles inside, which makes the mousse light.
5. Chill the mousse: Divide the mixture into ramekins or small glasses. Cover them with plastic wrap (clingfilm) and refrigerate for at least 2 hours. Serve with a dollop of whipped cream if desired.

Recipe Tips

• Choose High Cocoa Solids: This recipe relies on the quality of the chocolate. Use chocolate with 75% cocoa solids. If you use chocolate with lower cocoa content or high sugar, the water method may not work as well.
• Watch the Heat: When melting the chocolate, do not let the water in the saucepan boil rapidly. It should barely simmer. If the chocolate gets too hot, it can become grainy.
• Fold Gently: The “airiness” of the mousse comes from the bubbles in the egg whites. If you stir too fast, you will pop the bubbles and the mousse will be heavy. Use a metal spoon and cut through the mixture gently.
• Clean Equipment: When whisking egg whites, ensure your bowl and whisk are completely grease-free. Even a tiny drop of egg yolk or oil can stop the whites from fluffing up.
• Safety Note: This recipe contains raw eggs. It is not suitable for pregnant women, the elderly, or anyone with a compromised immune system.

What To Serve Chocolate Mousse

This rich chocolate mousse is intense, so it pairs well with lighter elements that cut through the richness.

• Whipped Cream: As Delia suggests, a blob of unsweetened or lightly sweetened whipped cream balances the dark chocolate.
• Fresh Berries: Serve with fresh raspberries or strawberries. The tartness of the fruit contrasts perfectly with the sweet mousse.
• Mint: A fresh mint leaf adds a pop of color and a refreshing aroma.
• Crisp Cookies: Serve with a thin almond biscotti, shortbread, or a tuile cookie for a crunchy texture contrast.

How To Store Chocolate Mousse Leftovers

• Refrigerate: Cover each ramekin tightly with plastic wrap or store the mousse in an airtight container. Keep it in the coldest part of your refrigerator. Because it contains raw eggs, you should consume it within 24 hours for safety and the best texture.
• Freeze: Freezing is not recommended for this specific recipe. The texture of the eggs and chocolate emulsion may change when thawed, losing that signature light and airy quality.

Delia Smith Chocolate Mousse Nutrition Facts

• Calories: 365 kcal
• Total Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 140mg
• Sodium: 50mg
• Total Carbohydrate: 28g
• Dietary Fiber: 5g
• Sugars: 20g
• Protein: 7g

Frequently Asked Questions

• Can I use milk chocolate instead of dark chocolate? It is not recommended for this specific recipe. This recipe uses water to melt the chocolate, which works best with high-cocoa dark chocolate (75%). Milk chocolate has different fat and sugar ratios and may not set correctly or could seize.
• Why did my chocolate become grainy? This usually happens if the chocolate gets too hot or if the water in the saucepan boils too vigorously. Melt it slowly over low heat. It can also happen if you over-mix the egg whites, causing them to separate.
• How do I know when the egg whites are ready? You are looking for “soft peaks.” When you lift your whisk out of the bowl, the egg whites should form a peak that holds its shape for a moment and then the tip flops over. If the peak stands straight up and looks stiff, you have over-whisked them.

Try More Recipes:

• Delia Smith Chocolate Log Recipe​
• Delia Smith​ Chocolate Brownies Recipe
• Delia Smith Cherry Cake​ Recipe