Raymond Blanc’s Chocolate Mousse

This week has been chocolate mousse week in my house much to the delight of my two little tasters.  I wanted to try and find a recipe that was easy, quick and above all else delicious.  My first choice was to try a recipe without eggs as I am always hesitant to use raw eggs when cooking for other people.  The worst result I had was a combination of mascarpone and melted chocolate.  It was thick, almost solid, and just too heavy.  Not an air bubble in sight.   I then went to the other extreme and tried the traditional method using butter, eggs and chocolate.  The result was good but it wasn’t quick and it was still a bit too heavy for me.  My last attempt was Raymond Blanc’s Chocolate Mousse which only uses 4 ingredients – egg whites, chocolate, a small amount of sugar and a drop of lemon juice.  It was super quick and after only 10 minutes in the fridge it was the perfect consistency.  It is light, deliciously tasty and not too heavy on the calories.  Perfect.  You have to make sure that your chocolate is completely melted before stirring into the egg white mixture and if you follow Raymond’s instructions the chocolate should not seize when mixed with the egg whites.  I used half the quantity (4 egg whites) and managed to get 3 of these espresso cups. This is not an overly sweet mousse – using only 20g of caster sugar to 4 eggs but both I and the kids loved it.  Hubby didn’t get a look in but with Valentine’s Day just round the corner I’m sure I can rustle up another batch.

Raymond Blanc's chocolate mousse

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22 thoughts on “Raymond Blanc’s Chocolate Mousse

  1. Jacqueline @Howtobeagourmand

    What a delicious chocolate mousse. Raymond Blanc is my favourite chef – he has such enthusiasm and passion in cooking and all the recipes I have tried of his have been successful so far. Lovely presentation too for Valentine’s day!

  2. underthebluegumtree

    Wish I’d been at your house this week. Chocolate mousse week! What a treat. I’m not sure I’ve ever actually made a chocolate mousse but it feels like one of those recipes everyone should have in their repertoire. I should give Raymond’s recipe a go.

  3. Suzanne Perazzini

    An interesting experiment. I do love mascarpone but it is probably better mixed with whipped egg whites. They do add that lighter texture. I wonder why he put the lemon juice in it. It would cut through the sweetness quite nicely but I wonder if there is a chemical reaction he was going for too.

  4. Lucy

    When I’ve made chocolate mousse it’s often been too heavy, so this looks like it could be just perfect! I love your adorable little mugs too – the hearts are so sweet!

  5. Laura Loves Cakes

    Wow what a lovely looking mousse and what a great photo! This looks so decadent…I just want to dive right in. I was looking at Raymond’s courses at Le Manoir earlier today but I think I need to get saving! 😉

  6. Zoe

    Hi Angela,

    Thanks for sharing such a light and fantastic chocolate mousse recipe! Like you, I’m often put off by the fatty content and heaviness of most mousses recipes. This one is simply great! I will love make these for my family 😀


    1. Zoe

      Hi Angela,

      I made these chocolate mousse too! They are very light and nice. I’ve just written a post on these too. Great recommendation! Cheers!


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