Chocolate mousse

Serves 4


Take a simple chocolate mousse to the next level with John Torode’s impressive recipe.

For this recipe you will need a silicone mat, a food processor and an electric hand whisk or a freestanding mixer.

By John Torode
From Saturday Kitchen


For the chocolate mousse

  • 3 medium free-range egg yolks
  • 20g/¾oz icing sugar
  • 250g/9oz dark chocolate, melted
  • 2g gelatine
  • 5 tbsp brandy
  • 400ml/14fl oz whipping cream
  • 3 medium free-range egg whites
  • 90g/3¼oz caster sugar

For the crumble

  • 220g/8oz soft flour
  • 150g/5½oz butter
  • 75g/2½oz demerara sugar
  • 30g/1oz oats
  • 1 tbsp full-fat milk
  • 75g/2½oz plain flour

For the praline biscuits

  • 200g/7oz hard toffee
  • 30g/1oz crushed hazelnuts

For the chocolate sauce

  • 100g/3½oz dark chocolate
  • 100ml/3½fl oz double cream
  • 50ml/2fl oz milk
  • 10g butter