As a recipe developer, I’m excited to reveal the simple step that lets you make Gordon Ramsay Chocolate Mousse with only a handful of pantry staples.

Jump to Recipe

I first tried Gordon Ramsay Chocolate Mousse at a dinner and couldn’t stop thinking about it. Using good quality dark chocolate and a splash of double cream the result is shockingly smooth and rich, like velvet that refuses to be shy.

Folks call it the Best Easy Chocolate Mousse Recipe and I get why; it looks impressive but it’s actually forgiving, which is dangerous. I mess up recipes all the time but this one forgives mistakes, so you’ll wanna show off at the end of a meal.

Trust me, once you taste it you’ll be plotting where to hide the leftovers.

Ingredients

Print Recipe (No Advertisments)

Dark chocolate: Rich in antioxidants, adds bitter cocoa flavor, gives texture and some fat and carbs.
Eggs (separated): Yolks add richness and fat, whites whip into airy protein foam for lift.
Caster sugar: Simple carbs that sweeten, can balance chocolate bitterness but adds calories.
Double cream: Heavy cream makes it silky, high fat for mouthfeel, adds calories.
Unsalted butter: Adds glossy texture and richness, small amount boosts flavor and fat.
Vanilla extract: Adds aroma and sweet notes, tiny calories but big flavor punch.
Cocoa powder: Dusting adds slight bitterness, deepens chocolate flavor, low fat, some fiber.
Sea salt (pinch): Enhances chocolate, balances sweetness, tiny trace minerals but mostly sodium.

Ingredient Quantities

200g good quality dark chocolate (about 70%), roughly chopped

50g unsalted butter, cubed

4 large eggs, separated

2 tbsp caster sugar

300ml double cream (heavy cream)

1 tsp vanilla extract

Pinch of fine sea salt

Cocoa powder for dusting

How to Make this

Print Recipe (No Advertisments)

1. Separate 4 large eggs into two bowls, yolks in one, whites in another, then leave them to come to room temp for 10-15 mins (room temp eggs whip better).

2. Gently melt 200g dark chocolate and 50g unsalted butter in a heatproof bowl over simmering water, stirring until smooth, dont let the bowl touch the water or any steam get in; or microwave in 20 second bursts stirring between each.

3. Whisk the 4 egg yolks with 2 tbsp caster sugar until pale and slightly thickened, about 2-3 minutes with an electric whisk.

4. Temper the yolks by adding a spoonful of the hot melted chocolate into the yolks, stir to combine, then fold in the rest of the chocolate until silky and even.

5. Whip 300ml double cream with 1 tsp vanilla extract to soft peaks, dont overwhip it into butter.

6. Whisk the egg whites with a pinch of fine sea salt until they hold soft to medium peaks, not dry.

7. Fold the whipped cream into the chocolate-yolk mix gently until mostly combined, then fold in the egg whites in two additions using a spatula, keeping as much air as possible.

8. Spoon or pipe the mousse into serving glasses or bowls, tap lightly to remove big air pockets.

9. Chill for at least 2 hours or until set, then dust with cocoa powder before serving.

Equipment Needed

1. Two large mixing bowls, one for yolks and one for whites
2. Heatproof bowl and medium saucepan for a bain marie to melt the chocolate
3. Microwave safe bowl (optional if you prefer microwaving the chocolate)
4. Electric hand whisk or stand mixer with whisk attachment to whip yolks and whites
5. Balloon whisk if you plan to whisk by hand
6. Rubber spatula for gentle folding and scraping the bowl
7. Kitchen scales and measuring spoons for accurate amounts
8. Piping bag or a couple of spoons and serving glasses or bowls to portion the mousse
9. Fine mesh sieve for dusting cocoa powder

FAQ

200g good quality dark chocolate (about 70%), roughly chopped

50g unsalted butter, cubed

4 large eggs, separated

2 tbsp caster sugar

300ml double cream (heavy cream)

1 tsp vanilla extract

Pinch of fine sea salt

Cocoa powder for dusting

Can I use milk chocolate instead of 70% dark chocolate? Yes you can, but it will be much sweeter and less intense. Reduce the sugar by a bit if you do, or mix dark and milk to balance it.

Is it safe to eat because of the raw eggs? There is a small risk with raw eggs. Use pasteurized eggs if you want to be safer, or buy pasteurized whites. Many people eat this without issues but be aware.

Why is my mousse grainy? Usually because the chocolate was overheated or it seized. Melt gently over simmering water and cool slightly before adding cold ingredients. Also avoid water getting into the chocolate.

Can I make this ahead? Yes, make up to 48 hours ahead. Keep covered in the fridge. Let it sit 10 minutes at room temperature before serving for best texture.

Can I skip the egg whites and just use cream? You can, the mousse will be denser and richer. The whipped whites give a lighter, airier texture that most people prefer.

How should I store leftovers? Cover and keep in the fridge for up to 48 hours. It may firm up, so take it out a bit before serving so it softens.

Gordon Ramsay Chocolate Mousse Recipe Substitutions and Variations

Dark chocolate (70%): swap for 60 to 75% dark or good quality semisweet chocolate, or use couverture; if you only got milk chocolate add 1 tbsp unsweetened cocoa to keep the flavor up.
Unsalted butter, cubed: use salted butter and skip the pinch of salt, or for dairy free use coconut oil but the texture will be a bit softer.
Eggs, separated: for egg free versions whip aquafaba (chickpea liquid) like egg whites and replace yolks with blended silken tofu or extra cream, pasteurized liquid eggs also works if you worry about raw eggs.
Double cream (300ml): use heavy whipping cream (slightly lower fat) or full fat coconut cream chilled for a vegan option, but coconut will add its own flavor so be aware.

Pro Tips

– Melt the chocolate super gently, stir a lot, and never let steam get in the bowl. If it ever seizes up just stir in a spoonful of warm cream or melted butter, it usually fixes the texture right away. Let the chocolate cool a little before you mix it with the yolks, you dont want to scramble them.

– Prep your bowls right, this matters. Chill the bowl and whisk for the cream so it whips faster, but let the eggs warm up to room temp so the whites beat better. Also make sure bowls and utensils are totally clean and grease free or the whites wont peak properly.

– Folding is everything, do it slow and confident. Cut down through the center, scoop from the bottom and fold over, then turn the bowl a bit and repeat. Use big gentle motions to keep as much air as possible, and add the whites in two batches not all at once.

– Chill and serve smart. Dust with cocoa powder right before serving so it stays pretty, and let the mousse sit out 5 to 10 minutes before eating so the texture opens up. Store covered in the fridge for up to 48 hours, dont freeze it or it will get grainy.

Gordon Ramsay Chocolate Mousse Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

As a recipe developer, I’m excited to reveal the simple step that lets you make Gordon Ramsay Chocolate Mousse with only a handful of pantry staples.

Servings

servings

Calories

497

kcal

Equipment: 1. Two large mixing bowls, one for yolks and one for whites
2. Heatproof bowl and medium saucepan for a bain marie to melt the chocolate
3. Microwave safe bowl (optional if you prefer microwaving the chocolate)
4. Electric hand whisk or stand mixer with whisk attachment to whip yolks and whites
5. Balloon whisk if you plan to whisk by hand
6. Rubber spatula for gentle folding and scraping the bowl
7. Kitchen scales and measuring spoons for accurate amounts
8. Piping bag or a couple of spoons and serving glasses or bowls to portion the mousse
9. Fine mesh sieve for dusting cocoa powder

Ingredients

200g good quality dark chocolate (about 70%), roughly chopped
50g unsalted butter, cubed
4 large eggs, separated
2 tbsp caster sugar
300ml double cream (heavy cream)
1 tsp vanilla extract
Pinch of fine sea salt
Cocoa powder for dusting

Directions

Separate 4 large eggs into two bowls, yolks in one, whites in another, then leave them to come to room temp for 10-15 mins (room temp eggs whip better).
Gently melt 200g dark chocolate and 50g unsalted butter in a heatproof bowl over simmering water, stirring until smooth, dont let the bowl touch the water or any steam get in; or microwave in 20 second bursts stirring between each.
Whisk the 4 egg yolks with 2 tbsp caster sugar until pale and slightly thickened, about 2-3 minutes with an electric whisk.
Temper the yolks by adding a spoonful of the hot melted chocolate into the yolks, stir to combine, then fold in the rest of the chocolate until silky and even.
Whip 300ml double cream with 1 tsp vanilla extract to soft peaks, dont overwhip it into butter.
Whisk the egg whites with a pinch of fine sea salt until they hold soft to medium peaks, not dry.
Fold the whipped cream into the chocolate-yolk mix gently until mostly combined, then fold in the egg whites in two additions using a spatula, keeping as much air as possible.
Spoon or pipe the mousse into serving glasses or bowls, tap lightly to remove big air pockets.
Chill for at least 2 hours or until set, then dust with cocoa powder before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.