James Martin’s chocolate mousse

James Martin’s chocolate mousse
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, plus chilling

Creamy, light-as-air chocolate mousse is a great way to end a dinner party. James Martin’s version of the classic dessert, made with just three ingredients, is easy to make and even easier to eat.

Want to make your dessert even more decadent? Take a look at our Crunchie honeycomb chocolate mousse.


  • 200g dark chocolate, broken into pieces
  • 3 large eggs, separated
  • 50g caster sugar
  • softly whipped cream, to serve (optional)


  1. Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – do not let the bottom of the bowl touch the water. Heat gently, stirring, until the chocolate is melted.
  2. Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined.
  3. In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
  4. Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired.


Recipe from James Martin’s French Adventure by James Martin (Quadrille £20) Photography by Peter Cassidy.

Recipe By

Find out more about chef James Martin, who created this recipe.


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  1. This recipe works every time. If anyone has problems incorporating the egg yolks, leave to cool the bowl as well as the chocolate. If it’s too hot your yolks will scramble. Adding half a tablespoon of cocoa will also help.

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