Chocolate Mousse Pots

Indulge in a to-die-for dessert made with just four ingredients. This light, delicious chocolate mousse is so tasty and easy to make — I make this recipe often for the holidays. Use high-quality chocolate, milk or semi-sweet, and serve in a glass for a genuinely fancy presentation with barely any effort.

Why you'll love these mousse pots

• Just 4 ingredients — chocolate, butter, sugar and eggs.
• Light and airy with a rich chocolate flavour.
• No gelatine and no cream needed.
• Naturally gluten-free and perfect for making ahead.

Ingredients

• 20g (1 1/2 tbsp) unsalted butter
• 120g (4 oz) dark chocolate
• 70g (1/3 cup) caster/superfine sugar
• 4 eggs, separated

Directions

1. Separate the egg whites from the yolks.
2. Melt dark chocolate with butter in the microwave or over a double boiler.
3. Whisk the egg yolks with 2/3 of the sugar until pale and fluffy, about 5 minutes.
4. In a separate bowl, whisk egg whites until soft peaks form, gradually adding the remaining sugar until soft peaks hold.
5. Once the chocolate has cooled slightly, fold small amounts into the egg yolk mixture until fully combined. Then gently fold in the egg whites in stages, being careful not to knock out the air.
6. Transfer the mousse to a piping bag and fill small pots or glasses about 2/3 full. Chill for at least 30-60 minutes.
7. Decorate with strawberries and extra chocolate before serving.

Note: this mousse uses raw eggs. Use the freshest eggs you can find, or pasteurised eggs, especially when serving to pregnant women, young children or the elderly.

🍫 Love chocolate? Get my free chocolate ebook with 6 of my favourite chocolate recipes, sent straight to your inbox. Download it free here →

Alla's tips

• Use good chocolate (50–70% cocoa). It's the main flavour, so it really makes a difference.
• Let the chocolate cool slightly — too hot and it will scramble the yolks or deflate the whites.
• Don't overwhip the whites. Soft, glossy peaks fold in more easily than stiff, dry ones.
• Fold, don't stir. Use a large spatula and cut through the middle to keep as much air as possible.
• Chill longer for a firmer mousse — 3–4 hours or overnight.

Storage

Cover and keep in the fridge for up to 2 days.

Frequently asked questions

Can I use milk chocolate?
Yes — reduce the sugar slightly, as milk chocolate is much sweeter. The mousse will be a little softer.

Why is my mousse grainy?
The chocolate was too cold when added and set into little bits. Make sure it's melted and just warm.

Why is my mousse runny?
The egg whites were underwhipped or overmixed into the chocolate. Fold gently and chill for longer.

Can I add flavours?
Yes — try a pinch of espresso powder, orange zest or a splash of liqueur in the melted chocolate.

How far ahead can I make it?
Up to 1 day ahead. Add the decorations just before serving.

More recipes to try

• Easy Classic Tiramisu
• Vegan Peanut Butter Chocolate Mousse Cake
• Double Chocolate Fudge Cake
• Kladdkaka (Swedish Sticky Chocolate Cake)

Hugs, Alla xox

✨ Want to learn a new cake with me every month? Try Cake Club for 7 days →