Gordon Ramsay’s Chocolate Mousse is a rich, smooth, and deeply chocolatey dessert that feels like a little treat for yourself. It’s made with high-quality chocolate, whipped cream, and eggs to create a light yet indulgent texture that melts in your mouth. This mousse isn’t overly sweet but perfectly balanced, so the chocolate really shines through.
I love how this recipe only needs a few ingredients but always turns out looking and tasting like it came from a fancy restaurant. The secret is in gently folding the whipped cream into the melted chocolate mixture, which gives it that airy feel without losing the chocolate intensity. Whenever I make this, I feel like I’m sharing something special with friends and family, even though it’s pretty simple to put together.
One of my favorite ways to serve this chocolate mousse is with a sprinkle of fresh berries or a dusting of cocoa powder on top. It’s perfect for any occasion, whether it’s a weeknight dessert or a celebration. It’s also a great make-ahead recipe because it tastes even better after chilling for a few hours, letting all the flavors settle and the mousse become wonderfully silky.
Key Ingredients & Substitutions
Dark Chocolate: Use good quality chocolate with at least 70% cocoa for deep flavor and smooth texture. If you can’t find this, baking chocolate or semi-sweet chocolate will work but may be less rich.
Eggs: Fresh eggs are best for whisking and volume. If you avoid raw eggs, try pasteurized eggs to keep safety in mind.
Caster Sugar: It dissolves quickly because it’s superfine. If unavailable, use granulated sugar but pulse it in a blender for finer texture.
Heavy Cream: Whipping cream with at least 35% fat is key for lightness. For dairy-free options, try coconut cream but it will slightly change flavor.
How Do You Fold Ingredients Without Losing Air in the Mousse?
Folding is a gentle mixing technique to keep your mousse light and airy. Here’s how to do it right:
- Use a large spatula or spoon.
- Add the whipped cream or egg whites in batches, not all at once.
- Cut down through the middle of the mixture, then sweep around the bowl folding the ingredients over each other.
- Turn the bowl as you fold to combine evenly.
- Stop folding as soon as you don’t see streaks to avoid deflating the mixture.
This careful technique ensures your mousse stays airy and fluffy, giving you that perfect melt-in-your-mouth texture.
Equipment You’ll Need
- Heatproof mixing bowls – I recommend these for melting chocolate and whisking eggs and cream separately, keeping everything organized.
- Double boiler or heatproof bowl over a saucepan – helps melt the chocolate gently without burning it.
- Electric hand whisk or stand mixer – makes whipping egg whites and cream much faster and fluffier.
- Spatula – perfect for folding ingredients gently without deflating the mousse.
- Serving glasses or bowls – individual portions make the presentation special and are easy to refrigerate.
Flavor Variations & Add-Ins
- Try stirring in a splash of espresso or coffee liqueur for a mocha twist that intensifies the chocolate flavor.
- Add chopped nuts like hazelnuts or almonds on top for crunch and extra flavor.
- Mix in a spoonful of peanut butter or caramel sauce for a sweet, rich variation.
- Use white or milk chocolate instead of dark for a different flavor profile and a sweeter, milder mousse.
Gordon Ramsay Chocolate Mousse
Ingredients You’ll Need:
- 170g (6 oz) dark chocolate (at least 70% cocoa), chopped
- 3 large eggs, separated
- 3 tbsp caster sugar (superfine sugar)
- 1 cup (240 ml) heavy cream (chilled)
- 1 tsp vanilla extract (optional)
- Pinch of salt
- Grated chocolate or cocoa powder for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll need to chill the mousse in the fridge for at least 2 hours, ideally 3-4 hours, so it sets perfectly and becomes deliciously smooth and airy.
Step-by-Step Instructions:
1. Melt the Chocolate:
Place the chopped dark chocolate in a heatproof bowl over a pan with simmering water (a double boiler). Stir gently until completely melted and smooth. Remove from the heat and let it cool a little while you get started on the next steps.
2. Whip the Egg Whites:
In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Slowly add the caster sugar while continuing to whisk until the mixture is shiny and holds stiff peaks. Set this aside for now.
3. Whip the Cream:
Whip the chilled heavy cream in a separate bowl until it forms soft peaks. If you want, add the vanilla extract while whipping for a subtle flavor boost.
4. Combine the Yolk and Chocolate:
Pour the slightly cooled melted chocolate into the egg yolks and stir quickly to blend them together smoothly.
5. Fold in the Whipped Cream:
Using a spatula, gently fold the whipped cream into the chocolate and yolk mixture. Be careful to keep it light and airy by folding slowly and carefully.
6. Fold in the Egg Whites:
Next, fold the whipped egg whites into the mixture in three batches. Light, gentle folding is key here, so you keep the mousse fluffy and full of air.
7. Chill and Serve:
Divide the mousse into serving glasses or bowls. Chill in the refrigerator for at least 2 hours to set—though 3 to 4 hours is best. Before serving, garnish with grated chocolate or a sprinkle of cocoa powder.
Enjoy your rich and silky Gordon Ramsay Chocolate Mousse—a perfect treat for any chocolate lover!
Can I Use Frozen Eggs for This Chocolate Mousse?
It’s best to use fresh eggs for this recipe to ensure the best texture and safety. If you only have frozen eggs, thaw them completely in the fridge and use them immediately, but fresh is always preferable for mousse.
Can I Make Gordon Ramsay Chocolate Mousse Ahead of Time?
Absolutely! The mousse actually tastes better after chilling for a few hours or even overnight. Just cover it tightly and store it in the fridge until you’re ready to serve.
How Should I Store Leftovers?
Keep any leftover mousse stored in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as this can change the texture and make it grainy.
Is It Possible to Make This Recipe Without Raw Eggs?
You can try using pasteurized egg whites or a mousse recipe that uses gelatin or whipped cream only, but this version relies on raw eggs for its light, airy texture. If you’re concerned about safety, pasteurized eggs are a good option.
