Indulgent Chocolate Mousse Dessert

This Chocolate Mousse is perfect for impressing guests at a dinner party. Try the recipe with different chocolates and see which is your favourite.

9 servings

Difficult 60 Minutes



For the recipe  Indulgent Chocolate Mousse Dessert

For the Base:

150 g Digestive Biscuits (crushed)
75 g Unsalted butter (melted)
75 g Dr. Oetker Dark Chocolate Chips

For the Mousse:

2 Medium Eggs (seperated)
150 g Caster Sugar
225 ml Milk
2 Dr. Oetker Gelatine Sachets x 2 (6 tsp)
90 ml Water (6 tbsp) Hot
150 g Dr. Oetker 72% Extra Dark Chocolate (Chopped into small pieces)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
275 ml Double Cream




For the Base

Line the base of a deep 20cm (8 inch) square cake tin with tin foil.


Mix together the base ingredients and press into the base of the tins using a spoon. Chill until firm.


For the Mousse

In a separate bowl, whisk egg yolks with 75g of the sugar. Bring the milk to the boil and pour over egg yolks, whisking all the time.


Return the mixture to the saucepan and continue to heat until the mixture thickens but do not allow it to boil.


Dissolve the Gelatine in the hot water. Then add the Gelatine, Chocolate and Vanilla Extract to the milk mixture and stir until smooth and allow to cool.


Lightly whip the cream and fold into the cooled mixture. In a separate bowl whisk the egg whites until stiff, add the remaining sugar a spoonful at a time and whisk to soft peaks. Fold into the chocolatey mixture and pour over the biscuit base.


Chill your dessert for about two hours before serving and then cut into squares.


Serve with some whipped cream and cocoa powder if desired.

Nutritional Information for the recipe Indulgent Chocolate Mousse Dessert

Per Serving Per 100 g / ml
Energy 2211 kJ
528 kcal
1495 kJ
357 kcal
Fat 37.69 g 25.47 g
Carbohydrate 39.79 g 26.88 g
Protein 8.31 g 5.61 g
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