A mousse that is really “speedy” to make, and “speedy” to eat. This recipe is courtesy of the Australian “Delicious” magazine, and makes a rich, fluffy, chocolatey mousse.


  • 300g dark chocolate, chopped
  • 3 eggs
  • 1/4 cup (55g) caster sugar
  • 1 Tbs. cocoa powder, sifted
  • 300ml whipping cream

Melt the chocolate in a double boiler (i.e. place a bowl over a pot of simmering water, gently heat the bowl using the steam). Stir the chocolate until melted. Remove bowl from heat and set aside to cool slightly. Place eggs and sugar in a large bowl and beat for 5 minutes with an electric beater, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

In a separate bowl, whip the cream (do not over-beat!). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon or pipe the mixture into serving glasses or ramekins and chill in the fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with Nicoletta nonpareils, extra whipped cream or chocolate popping candy.


This recipe makes 6 large servings.