Chocolate Mousse

clock 25 minutes + 5 minutes bowl Serves 4


  • 45 grams Dark chocolate
  • 125 grams Cream cheese
  • 4 Tbsp Caster sugar
  • Vanilla extract, a few drops
  • 1 Egg
  • 300 ml Cream
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Meringue and Berry Layer Cake


  • 1. Melt chocolate in a bowl in the microwave, or set a heatproof bowl over a saucepan with a little barely-simmering water and stir until chocolate melts (don’t let chocolate get hot).

  • 2. In a small bowl, whip cream cheese with 2 1/2 tablespoons of the caster sugar and vanilla extract.

  • 3. Separate the egg yolk and white, putting the white in a grease proof bowl. Whip egg white, then beat in the remaining sugar in 3-4 lots. Don't make it too stiff or it will be difficult to mix with the other ingredients.

  • 4. In a small bowl, whip 250ml of the cream until it's a similar consistency to the egg whites.

  • 5. Mix melted chocolate and egg yolk into the cream cheese then immediately fold in egg whites, and lastly the whipped cream. Work quickly. Spoon mixture into glasses then chill.

  • 6. Before serving, lightly whip the remaining cream and spoon a dollop on top of each glass. Dust with cocoa and serve.


  • • Energy 2243Kj • Protein 5g • Total Fat 46g • Saturated Fat 28g • Carbohydrates 27g • Sugars 26g • Sodium 204mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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