easter chocolate mousse

Happy Easter Weekend! The long weekend is only just beginning, with a well-deserved rest ahead of us all. Whether or not you gave up chocolate for Lent, Easter Sunday is around the corner: I won’t deny an opportunity for special food! What could better mark the occasion than homemade chocolate mousse? These little pots are a winner – just look at the air bubbles! Serve them in egg cups, for a cute Easter feel.

my chicken egg cup is from the GDR museum in Berlin. I knew it’d be handy one day!

Give these a go on Sunday! You’ll be making them forever after.


  • 100g plain cooking chocolate (or dark chocolate)
  • 2 – 2 ½ tbsps Demerara brown sugar
  • 2 eggs, separated into yolk and whites
  • 50ml cold water and a splash of lemon juice


  1. Place the water and chocolate into a saucepan. Melt the two together gently, stirring to combine. Do not allow to boil!
  2. Remove the melted chocolate from the hob and mix well. Add the egg yolks to the chocolate and water mix one by one. Beat the yolks into the chocolate, ensuring they are totally broken up. This should give the chocolate a nice shiny appearance.
  3. In a large, clean bowl, place the egg whites. Add the splash of lemon juice. Whisk to soft peaks – you can use either an electric or hand held whisk. Then, begin to gradually add the sugar. Continue to beat well until the sugar is combined and stiff peaks are formed. Be careful not to overbeat!
  4. Then, add the egg whites to the chocolate mixture. Do this in stages – gently fold a third of the egg whites into the chocolate mix, being careful to keep the mixture aerated. Repeat until the whites are totally combined with the chocolate. Give a final gentle stir, and then pour into egg cups for an Easter feel!
  5. Pop in the fridge for 2 hours, then serve.

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