Chocolate Mousse

An outdoor table with chocolate mousse on the left. The gathered ingredients are on the right. @intothesauce, Into the Sauce, Tori Falzon, #intothesauce
Chocolate Mousse! One of the most simple desserts, perfect to prepare a little in advance and whip out after dinner with absolute ease.  It’s a Val- and Gal-entines classic. Featuring my current obsession, the pink wave plates from In the Roundhouse.


  • 400g cooking chocolate*
  • 600ml thickened cream
  • ½ tsp vanilla bean paste
  • 2 tbsp Chambord
  • 1 punnet chopped strawberries (and optional extra berries/cherries to serve)

*Callebaut Gianduja chocolate is my favourite (for hazelnut flavour), but milk chocolate Cadbury Melts work too


  1. Melt chocolate in a bowl over simmering water, making sure the bottom of the chocolate bowl doesn’t touch the water and is only being heated from the steam.
  2. Whip cream to medium peak.
  3. Drizzle in a few tablespoons of the melted chocolate into the whipped cream (the chocolate will solidify when it hits the cold cream and gives you little chocolate bites throughout the mousse).
  4. Pour remaining melted chocolate into a large mixing bowl.
  5. Add vanilla extract and ⅓ of whipped cream into chocolate bowl, fold through until incorporated.
  6. Repeat twice with each remaining ⅓ of cream.
  7. Pour into serveware (ie. martini glasses, tumblers, dessert bowls, or a larger bowl or tray to scoop and serve).
  8. Smooth the top and refrigerate for at least one hour.
  9. Meanwhile, dice your strawberries, toss through Chambord, cover and set aside.
  10. Right before serving, halve your cherries, twisting to separate, and remove the pip.
  11. To serve, toss strawberries through fresh cherries and raspberries.
  12. Pile fruit onto the mousse, drizzling with any syrup and eat!

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