James Martin Chocolate Mousse is the definition of a decadent dessert done right. While many mousse recipes rely on gelatin or artificial stabilizers, James Martin’s classic approach uses the natural setting properties of good quality chocolate and butter, lightened by aerated egg whites and cream. It is a dessert of contrasts: intensely rich yet light as a feather, with a deep cocoa punch that melts instantly on the tongue. It is an elegant dinner party finish that looks impressive but is surprisingly straightforward to master at home.
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Why You Will Love This Chocolate Mousse Recipe:
- Pure Chocolate Flavor: By using high-percentage dark chocolate (70% cocoa), this recipe delivers a sophisticated, bittersweet flavor profile that isn’t cloying or overly sugary.
- Airy Texture: The secret lies in the triple-aeration technique—whipping the egg yolks, the egg whites, and the heavy cream separately before folding them together—creating a cloud-like consistency.
- No Gelatin: There are no rubbery textures here. The mousse sets naturally in the fridge thanks to the cocoa butter and cool temperature.
- Make-Ahead: It requires time to set, making it the perfect stress-free dessert to prepare the morning of, or even the day before, a dinner party.
- Simple Ingredients: You don’t need fancy additives; just eggs, sugar, chocolate, butter, and cream turn into magic.
Chocolate Mousse Ingredients
- 200g good quality dark chocolate (at least 70% cocoa solids), broken into pieces
- 50g unsalted butter, cubed
- 3 large eggs, separated (yolks and whites in different bowls)
- 50g caster sugar (superfine sugar)
- 150ml double cream (heavy cream)
- 1 tsp vanilla extract (optional)
- Cocoa powder or grated chocolate (for garnish)
How To Make James Martin Chocolate Mousse
- Melt Chocolate and Butter: Place the broken chocolate and cubed butter in a heatproof bowl. Set the bowl over a pan of gently simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Stir occasionally until smooth and glossy. Remove from the heat and let it cool slightly (it should be warm, not hot).
- Whip the Cream: In a separate bowl, whip the double cream until it reaches soft peaks. It should hold its shape but still be soft and billowy, not stiff or grainy. Set aside.
- Whisk the Yolks: Add the egg yolks to the slightly cooled chocolate mixture. Whisk quickly and vigorously to incorporate them. The mixture will thicken and become glossy. Stir in the vanilla extract if using.
- Whip the Whites: In a perfectly clean, grease-free bowl, whisk the egg whites until they form stiff peaks. Gradually sprinkle in the sugar while whisking continuously until the mixture is glossy and stands up straight when the whisk is lifted (like a meringue).
- Fold the Cream: Gently fold the whipped cream into the chocolate mixture using a large metal spoon or spatula. Do not overmix; you want to keep the air in.
- The Final Fold: Add a spoonful of the egg whites to the chocolate mix to loosen it. Then, carefully fold in the remaining egg whites in two batches. Use a “cutting” motion (cut down the middle, scoop up the side, and fold over) to retain as much volume as possible. Stop as soon as no white streaks remain.
- Set: Spoon the mousse into individual ramekins, glasses, or a large serving bowl.
- Chill: Place in the refrigerator and chill for at least 2 to 3 hours (or overnight) until set and firm.
Recipe Tips
- The Bowl Rule: When whisking egg whites, the bowl must be spotlessly clean. Even a tiny trace of fat or egg yolk will stop the whites from whipping up to stiff peaks. Wipe the bowl with lemon juice before starting to be sure.
- Temperature Matters: If the chocolate is too hot when you add the yolks, they will scramble. If it is too cold, the mixture will seize and become grainy. It should be lukewarm to the touch.
- Folding Technique: Patience is key during the folding step. If you stir vigorously, you will knock out all the air bubbles you worked hard to create, resulting in a dense, heavy pudding rather than a light mousse.
- Chocolate Quality: Since chocolate is the main flavor, use the best you can afford. Avoid “cooking chocolate” and look for a bar with 70% cocoa solids.
What To Serve With Chocolate Mousse?
This rich Chocolate Mousse pairs beautifully with tartness or crunch to break up the texture. Serve with fresh Raspberries or a Berry Compote. A crisp Shortbread Biscuit or a delicate Langue de Chat cookie on the side adds a welcome crunch. A dollop of unsweetened Chantilly Cream can also balance the dark chocolate intensity.
How To Store Chocolate Mousse?
- Refrigerate: Keep the mousse covered with plastic wrap in the fridge. It is best eaten within 24 to 48 hours as it contains fresh eggs.
- Freeze: It is not recommended to freeze this style of mousse, as the texture changes and becomes slightly rubbery upon thawing.
How To Serve (The Temperature Rule)?
- The Golden Rule: Serve Chilled. Chocolate mousse relies on the cold temperature to maintain the structure of the fats in the cocoa butter and cream. It should be taken out of the fridge only 5-10 minutes before serving.
Avoid: Do not apply heat.:Unlike cakes or brownies, mousse is never reheated. Applying heat will melt the delicate air structure, causing it to collapse into a dense, soupy liquid. If you prefer a softer texture, simply let it sit at room temperature for 15 minutes, but never microwave it.
FAQs
In the UK (where James Martin is based), Lion Mark eggs are considered safe for raw consumption by most groups. However, if serving to pregnant women, the elderly, or young children, you may prefer to use pasteurized eggs to eliminate the risk of salmonella.
Yes, but the result will be much sweeter and the texture might be softer because milk chocolate has less cocoa butter. If using milk chocolate, omit the sugar in the recipe.
Graininess usually happens if the chocolate was overheated (seized) or if the melted chocolate was too cold when the cream was added, causing tiny flecks of chocolate to solidify instantly.
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Chocolate Mousse Nutrition Facts
Serving Size: 1 ramekin
- Calories: 420 kcal
- Total Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 190mg
- Sodium: 40mg
- Total Carbohydrate: 22g
- Dietary Fiber: 3g
- Sugars: 18g
- Protein: 6g
James Martin Chocolate Mousse
Course: DessertsCuisine: French, BritishDifficulty: Easy6
servings20
minutes3
hours420
kcalJames Martin’s classic Chocolate Mousse is an elegant, airy dessert for true chocolate lovers. By folding whipped egg whites and cream into high-quality dark chocolate and butter, it achieves a texture that is both rich and cloud-like. It sets naturally in the fridge without gelatin, offering a pure, intense cocoa flavor with every spoonful.
Ingredients
200g good quality dark chocolate (at least 70% cocoa solids), broken into pieces
50g unsalted butter, cubed
3 large eggs, separated (yolks and whites in different bowls)
50g caster sugar (superfine sugar)
150ml double cream (heavy cream)
1 tsp vanilla extract (optional)
Cocoa powder or grated chocolate (for garnish)
Directions
- Melt Chocolate and Butter: Place the broken chocolate and cubed butter in a heatproof bowl. Set the bowl over a pan of gently simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Stir occasionally until smooth and glossy. Remove from the heat and let it cool slightly (it should be warm, not hot).
- Whip the Cream: In a separate bowl, whip the double cream until it reaches soft peaks. It should hold its shape but still be soft and billowy, not stiff or grainy. Set aside.
- Whisk the Yolks: Add the egg yolks to the slightly cooled chocolate mixture. Whisk quickly and vigorously to incorporate them. The mixture will thicken and become glossy. Stir in the vanilla extract if using.
- Whip the Whites: In a perfectly clean, grease-free bowl, whisk the egg whites until they form stiff peaks. Gradually sprinkle in the sugar while whisking continuously until the mixture is glossy and stands up straight when the whisk is lifted (like a meringue).
- Fold the Cream: Gently fold the whipped cream into the chocolate mixture using a large metal spoon or spatula. Do not overmix; you want to keep the air in.
- The Final Fold: Add a spoonful of the egg whites to the chocolate mix to loosen it. Then, carefully fold in the remaining egg whites in two batches. Use a “cutting” motion (cut down the middle, scoop up the side, and fold over) to retain as much volume as possible. Stop as soon as no white streaks remain.
- Set: Spoon the mousse into individual ramekins, glasses, or a large serving bowl.
- Chill: Place in the refrigerator and chill for at least 2 to 3 hours (or overnight) until set and firm.
Notes
- The Bowl Rule: When whisking egg whites, the bowl must be spotlessly clean. Even a tiny trace of fat or egg yolk will stop the whites from whipping up to stiff peaks. Wipe the bowl with lemon juice before starting to be sure.
Temperature Matters: If the chocolate is too hot when you add the yolks, they will scramble. If it is too cold, the mixture will seize and become grainy. It should be lukewarm to the touch.
Folding Technique: Patience is key during the folding step. If you stir vigorously, you will knock out all the air bubbles you worked hard to create, resulting in a dense, heavy pudding rather than a light mousse.
Chocolate Quality: Since chocolate is the main flavor, use the best you can afford. Avoid “cooking chocolate” and look for a bar with 70% cocoa solids.
