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Chocolate Mousse


  • 200g (about 7 oz) high-quality dark chocolate (70% cocoa or higher), chopped
  • 3 large eggs, separated
  • 1/4 (50g) granulated sugar
  • 1 cup (240ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lime, finely grated
  • A pinch of salt
  • Whipped cream
  • Additional lime zest for garnish
  • Fresh berries (such as raspberries or strawberries)
  • Mint leaves for garnish


  1. Gently melt the chocolate in a heatproof bowl set over a pot of simmering water (double boiler), stirring occasionally. Once melted, remove from heat and let it cool slightly.
  2. In a clean, dry bowl beat the egg whites with a pinch of salt until soft peaks form, Gradually add the sugar and continue beating until stiff peaks form.
  3. In another bowl, whip the heavy cream with the vanilla extract until it forms soft peaks.
  4. Stir the egg yolks and lime zest into the cooled chocolate until smooth and well combined.
  5. Gently fold in half of the beaten egg whites into the chocolate mixture until partially combined, then add the remaining whites, folding until just Incorporated and no white streaks remain. Be gentle to keep the mixture light and fluffy. incorporated and no white streaks remain. Be gentle to keep the mixture light and fluffy.
  6. Carefully fold in the whipped cream until the mixture is smooth and uniform.
  7. Spoon the mousse into serving dishes. Chill in the refrigerator for at least 2 hours, or until set.
Chocolate Mousse
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