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“Classic Mousse au Chocolat. Cooking time is chilling time.”
4hrs 30mins

Ingredients Nutrition


  1. Melt chocolate in bain marie, set aside.
  2. Seperate egg yolks from egg whites.
  3. Beat egg whites until stiff peaks form, refrigerate.
  4. Whip cream until very stiff, refrigerate.
  5. Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
  6. Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
  7. Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
  8. As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
  9. As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
  10. Serve with any garnish you like :-).
  11. Enjoy.

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