The Dish: Matt`s Chocolate Mousse

Chocolate Mousse

Preparation time: 10 minutes Cooking time: 10 minutes, plus an hour or so for chilling. Serves 4.


  • 75g of dark chocolate
  • 2 eggs, separated
  • 25g of butter, melted
  • 2 tbsp of sugar
  • 1 tbsp of ??? (Korean raspberry liqueur, optional)


Break and separate the yolk and white of the eggs.

In a large bowl, whisk the whites until they have formed into stiff peaks (you should be able to hold the bowl upside down over your head!). Add the sugar to the whites and combine.

Break up the chocolate and place in a heatproof bowl. Place the bowl over a pan of gently simmering water. Making sure that the water does not touch the bowl. Stir occasionally until the chocolate has melted.

Whilst the chocolate is melting, gently melt the butter over a low flame, making sure it doesn’t brown. Remove the bowl from the heat and let stand for a couple of minutes to cool. Next, add the eggs to the melted chocolate, stir them quickly to make sure they don’t cook from the heat of the chocolate. Add the melted butter to the mix and the raspberry liqueur, if using. For an added kick, add a little extra splash of ???!

Now you want to fold in the egg whites. This should be done slowly and never more than a couple of tablespoons at a time. Don’t stir them in, you just have to gently fold them in with the chocolate. Once finished transfer the mixture to small glasses or bowls and place in the fridge to set. When it sets, the mousse should be soft, light and airy.

Note: Lotte ‘Premium Ghana Black’ chocolate is highly recommended for this recipe.


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