Chocolate mousse

There's something about chocolate that most of us find hard to resist... Oh! Chocolate!

  • 25 mins preparation
  • Serves 8
  • Print


  • 170 gram dark chocolate
  • 250 gram philadelphia cream cheese
  • 75 gram caster sugar
  • few drops of vanilla extract
  • 2 tablespoon rum
  • 2 large free-range eggs, size-7
  • 50 gram caster sugar
  • 300 millilitre cream


  • 1
    Melt chocolate in a bowl in the microwave, or set a heatproof bowl over a saucepan with a little barely-simmering water and stir until chocolate melts (don’t let chocolate get hot).
  • 2
    Whip cream cheese with the first lot of caster sugar (75g), vanilla extract and rum.
  • 3
    Separate the eggs, putting the whites in a grease-free bowl. Whip egg whites to a dense foamy snow, then beat in the second lot of sugar in 3-4 lots; don’t make it as stiff as for a meringue or it will be difficult to mix with the other ingredients. Whip 250ml of cream until it's a similar consistency to the egg whites.
  • 4
    Mix chocolate and egg yolks into cream cheese then immediately fold in egg whites, and lastly the cream. Work quickly. Spoon mixture into glasses then chill.
  • 5
    Before serving, lightly whip remaining cream and spoon a dollop on top of each glass. Dust with cocoa and serve.

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