Blender Chocolate Mousse


  • 150g (2 x 75g) Beyond Good 92% Single Origin Madagascar Pure Dark Chocolate, plus extra for grating
  • 300ml (1 1/3 cup) heavy cream - split in halves
  • 2 tbsp soft brown sugar (optional - adjust to taste)
  • 3 large egg whites


  1. Place the chocolate bars in a blender and blend until finely chopped.
  2. Heat half of the cream until steaming hot then pour into the blender over the chocolate. Add the sugar, if using. Allow to stand for 2-3 minutes and then blend until smooth.
  3. Add the egg whites and the rest of the cream and blend on high until the mousse triples in volume.
  4. Divide the mousse between 4 serving bowls or glasses and refrigerate for 2-3 hours or until set.
  5. Serve with extra whipped cream and finely grated chocolate.

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