A good chocolate mousse recipe is something to treasure. Truly, when I’m at a loss for what to serve, I always come back to chocolate mousse — and this recipe has never let me down.

Pictured here is one of my favourite ways to serve it: layered with brownies or other desserts like orange jelly or halva mousse in small shot glasses. It’s just so versatile. I’ll make a batch of chocolate mousse, store it in a disposable piping bag in the fridge until ready to plate up, and then start layering — it’s a bit of an art project for me, just instead of using paints, I use food..

Serving Ideas for Chocolate Mousse:

• Orange Jelly & Mousse: Allow orange jelly to just set in a glass (about 3–4 hours), then top with chocolate mousse. Chill for at least two hours before serving. Can be stored for up to two days.
• With Halva Mousse: Layer with halva mousse and top with crushed sesame snaps.
• With brownies: Layer with Go-to Brownies or Gluten & Dairy-free (Pesach friendly) Brownies, top with dairy-free cream, and decorate with good-quality chocolate.
• Classic: Serve all on its own — timeless and elegant.

INGREDIENTS for Chocolate Mousse:

• 150 g plain chocolate finely chopped
• 3 tablespoons strong coffee
• 3 eggs, separated
• 1 teaspoon vanilla extract (or 1 ½ teaspoons vanilla sugar)
• 3 tablespoons liqueur of choice (optional)
• 3 tablespoons soft dark brown sugar

METHOD:

1. Melt the chocolate: Place the chopped chocolate and coffee in a small bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir until melted, then remove from the heat.
2. Combine with yolks: In a large bowl, whisk the egg yolks with the vanilla extract (or vanilla sugar), then stir in the melted chocolate until smooth. Add the liqueur, if using.
3. Whip the egg whites: In a separate bowl, whisk the egg whites until firm peaks form. Add the sugar one tablespoon at a time, and continue whisking until stiff peaks form.
4. Fold in the egg whites: Gently fold the egg whites into the chocolate mixture until well combined.
5. Chill the mousse: Pour the mousse into a serving dish or individual cups. If using in a layered dessert, transfer the mousse to a disposable piping bag. Refrigerate until set — about 2 hours.

MAKE AHEAD:

Chocolate Mousse can be made up to two days before serving, store in the fridge until ready to serve.