Recipe: Classic Chocolate Mousse

oodaalolly chocolate mousse

oodaalolly chocolate mousse

Mousse is a treat that's all about the chocolate. It's not a particularly hard dessert to whip up, but the chocolate you use will make or break your result. It makes sense to use good quality chocolate with a strong flavor. 

Oodaalolly 60% Dark Milk is perfect for this application. If you want a flavor flourish, use our 60% + Coffee


Oodaalolly Chocolate Mousse

Servings: 6

Prep Time: 20 Minutes

Total Time: 20 Minutes, plus at least 2 hours to chill


  • 3 tablespoons unsalted butter

  • 170 g semisweet chocolate, best quality (2 oodaalolly bars - save a snap)

  • 3 large eggs, yolks and whites separated

  • 75 g sugar (we like unrefined, use what you prefer)

  • 120 ml heavy cream, chilled

  • 1/2 teaspoon vanilla extract


  • Whipped cream

  • 2 teaspoons sugar

  • One snap (melted so that you can garnish the cream) 


  1. Place the butter in a medium bowl (microwavable). Cut the chocolate into small pieces and place them in the bowl. Pop in your microwave and heat until mostly soft. (We recommend 10 to 20 second periods, stirring between each.) Let the mixture cool slightly, then whisk in the yolks one at a time. Mixing until smooth and then set aside.

  2. Using a mixer, beat the whites on medium-high speed until foamy. Gradually beat in 50 grams of the sugar and continue beating until it stiffens slightly. Fold this mixture into the chocolate mixture until uniform. 

  3. In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks. Fold the whipped cream into the chocolate mixture. Don't over mix. Divide the mousse between 6 individual glasses, cover, and chill until set, approximately 2 hours+.

  4. Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with a bit of melted chocolate - a silicone brush is excellent for flinging the chocolate on to the cream.

  5. Serve and enjoy!