We love chocolate mousse for when you want something decadent but light in texture. Instead of serving it up in individual pots, though, serve one large dish so that everyone can help themselves.
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Yields:
12
Prep Time:
25 mins
Total Time:
25 mins
Cal/Serv:
470
Ingredients
320g
blond white chocolate
4
sheets platinum-grade leaf gelatine, we used Dr. Oetker
450ml
double cream
75ml
Irish cream liqueur, we used Baileys
4
medium egg yolks*
1tsp.
vanilla bean paste
6
medium egg whites*
75g
golden caster sugar
To decorate
1
Lotus biscuit, crushed
Lindt chocolates
Caramilk buttons
Milk chocolate gold pearls, we used Dr. Oetker
Directions
Step 1Break the chocolate into small pieces and
melt in a large heatproof
bowl set over a pan
of barely simmering
water, making sure
the water doesn’t
touch the base of the
bowl. Remove from the
heat and leave to cool.
Step 2Soak the gelatine
in cold water for 5min.
Meanwhile, heat 150ml
cream in a jug in the
microwave, until hot.
Lift the gelatine out of
the water (squeeze out
excess) and add to
the hot cream, stirring
until it melts. Add the
cream liqueur.
Step 3Add the egg yolks to
the cooled chocolate
and whisk together.
Slowly add the creamgelatine
mixture,
whisking until smooth.
Step 4In a large bowl, using a handheld electric
whisk, beat the remaining
300ml cream with the
vanilla, to soft peaks.
Step 5In another bowl, with
clean beaters, whisk the
egg whites to soft peaks.
Gradually add the sugar,
1/3 at a time, beating
well after each addition.
Once all the sugar is
incorporated, continue
to whisk until the
meringue is stiff
and glossy.
Step 6Fold the whipped
cream through
the chocolate and egg
mixture, taking care not
to knock out too much
air. Add the meringue
mixture and fold in
gently but thoroughly,
making sure there are
no pockets of meringue.
Pour the mousse into a
large, shallow bowl (about
23cm diameter) and
leave to chill for at least
6hr, ideally overnight.
Step 7To serve, decorate
the top with crushed
biscuit, chocolates
and gold pearls.
GH TIP:
We’ve used blond white chocolate for ours, as it has a lovely golden glow, but you can replace it with milk or dark chocolate if you prefer.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
