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Double Chocolate Mousse With a Touch of Lemon

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“I'm posting this recipe for a friend and haven't tried it myself yet. I will have to soon, though - smooth chocolate mousse with crunchy bits of chopped chocolate sounds pretty good! Note that the recipe contains raw eggs.”

Ingredients Nutrition

  • 200 g semisweet chocolate (high quality)
  • 400 ml whipping cream
  • 29.58 ml sugar
  • 3 eggs, at room temperature
  • 29.58-44.37 ml lemon liqueur
  • for garnishing
  • mint leaves (optional) or lemon balm leaves (optional)


  1. Chop up 1/3 of the chocolate (finely or coarsely, your choice!), set aside.
  2. Whip cream with sugar until stiff peaks form.
  3. Separate egg whites and yolks. Whip yolks until light; in another bowl, whip egg whites until stiff.
  4. Melt the remaining 2/3 of the chocolate on top of a double boiler.
  5. Add the whipped egg yolks to the melted chocolate; stir to combine.
  6. Add whipped cream, chopped chocolate and lemon liqueur, stir.
  7. Carefully fold in whipped egg whites.
  8. Divide the mousse evenly among 4-6 individual dessert bowls and refrigerate for a few hours, or overnight. Garnish with mint or lemon balm leaves.

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