Chocolate Mousse


A simple but perfect chocolate mousse is a king among puddings with the added benefit of being a firm favourite with kids too.

As well as being gluten-free its sugar free, raw and uses goats double cream which has a different casein than cows cream making it easier to digest for many people.

Food and matters of the heart are fully intertwined for me.  Cooking for those we love is part of the fabric of our lives, often a necessity but always a great way to ensure we spend time with those we love, and when it’s for a special occasion it means all that bit more when someone has really made an effort just for you.

I’m not a massive fan of valentines as it can become little more than a Hallmark day.   There’s a temptation to feel pressurised to spend money, or make grand gestures.  I do however like that it can give us an often needed kick up the bum to remember all those we love, (not just romantically) tell them and more importantly show them.

I think we really show love by simple but essential things; cooking that meal, picking up the phone, giving them that lie in, complementing them, really listening to something that is on their mind, being grateful for what they do or having them in your life.

Whatever your feelings on Valentine’s day there should alway be an excuse on any given day to find a reason to light candles, cook something lovely, open a good bottle and just enjoy the food and company.  And what better food than the biggest (in my opinion) and yummiest aphrodisiac of all, Chocolate.

Chocolate Mousse


  • 225 x good quality chocolate 70% or more coco, gluten-free
  • 1 x generous teaspoon of butter
  • 1 x tablespoon of honey
  • 3 x large fresh eggs separated
  • 150ml double creme (I used goats you could use coconut)




  1. Break the chocolate into small bits and melt in a heat proof bowl over a pan of boiling water, gently stirring and bringing the water down to a simmer to melt slowly
  2. Stir in the butter and egg yolks, one at a time and then set to one side to cool
  3. Gently whisk the cream and leave to one side. Then whisk the egg whites until they for stiff peaks that will stay in the bowl if you turn it upside down above your head (you don’t need to do this, it’s just by way of example but also true)
  4. Add the honey and cream to the melted chocolate, gently stirring and then fold in the egg whites to combine.
  5. Poor the mixture gently in to x 4 glasses, ramekins and leave in the fridge to set (for a minimum of 1 hour)

Note: This pudding is easy to make in advance and will keep in the fridge for up to 2 days


12 Responses to “Chocolate Mousse”

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