Mary Berry Chocolate Mousse Recipe

Mary Berry’s chocolate mousse is a classic, elegant dessert with a rich chocolate flavour and a light, airy texture. It feels indulgent without being heavy, making it perfect for dinner parties, festive meals, or a simple make-ahead dessert. This mousse relies on good-quality chocolate, gentle folding, and chilling rather than baking, which keeps the method straightforward and stress-free.

What is Mary Berry’s chocolate mousse?

Mary Berry’s chocolate mousse is a traditional French-style dessert adapted for simplicity and reliability. Melted dark chocolate is combined with eggs and cream to create a smooth, airy mousse that sets softly in the fridge. The focus is on balance, allowing the chocolate flavour to shine without becoming overly dense.

Other Popular Mary Berry Recipes

• Mary Berry Blueberry Muffins
• Mary Berry Spiced Autumn Soup
• Mary Berry Lentil Jumble

Why This Recipe Is Worth Trying

• Rich chocolate flavour – Smooth and well-balanced
• Light, airy texture – Not heavy after a meal
• Make-ahead friendly – Ideal for entertaining
• No baking required – Simple preparation
• Elegant presentation – Perfect for special occasions

Essential Ingredients to Make Mary Berry Chocolate Mousse

• Dark chocolate (70% cocoa solids) – 200 g, broken into pieces
• Unsalted butter – 25 g
• Eggs – 3 large, separated
• Caster sugar – 2 tablespoons
• Double cream – 300 ml

Handy Kitchen Tools for Best Results

• Heatproof bowl
• Saucepan
• Electric whisk or hand whisk
• Large mixing bowl
• Spatula

Step-by-Step Guide to Making Mary Berry Chocolate Mousse

• Melt the chocolate – Place the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Stir until smooth, then remove from heat and allow to cool slightly.
• Prepare the egg yolks – Stir the egg yolks into the melted chocolate one at a time until fully combined.
• Whip the cream – In a separate bowl, whisk the double cream until it forms soft peaks, then set aside.
• Whisk the egg whites – Whisk the egg whites until they form soft peaks, then gradually add the caster sugar and continue whisking until glossy.
• Fold gently – Fold the whipped cream into the chocolate mixture, followed by the egg whites, using a light hand to keep the mousse airy.
• Chill to set – Spoon the mousse into serving glasses or bowls and chill for at least 2 hours until softly set.
• Serve – Serve chilled, plain, or with a light garnish if desired.

What I Got Wrong (And How I Fixed It)

• Grainy texture – Overheating the chocolate caused this; gentler melting fixed it.
• Flat mousse – Folding too firmly knocked out air; lighter folding helped.
• Too bitter – Using overly dark chocolate made it harsh; 70% worked best.
• Loose set – Not chilling long enough was the issue; extra time improved it.

Healthier Version of Mary Berry Chocolate Mousse

• Smaller portions – Rich flavour means less is needed
• Lighter cream – Use half double cream, half Greek yogurt
• Lower sugar – Reduce caster sugar slightly
• Dark chocolate focus – Less sugar, more cocoa flavour

Ingredient Substitutions for Mary Berry Chocolate Mousse

• Dark chocolate – Milk chocolate for a sweeter mousse
• Butter – Omit for a lighter texture
• Double cream – Whipping cream
• Caster sugar – Icing sugar

Pairing Ideas: What to Serve With Mary Berry Chocolate Mousse

• Fresh berries – Adds freshness and contrast
• Shortbread biscuits – Classic and simple
• Orange zest – Brightens the chocolate flavour
• Espresso or coffee – Complements the richness

Expert Tips to Make Perfect Mary Berry Chocolate Mousse

• Use good-quality chocolate – Flavour depends on it
• Cool chocolate slightly – Prevents scrambling eggs
• Soft peaks only – Keeps texture light
• Fold gently – Protects the air
• Chill properly – Improves flavour and structure
• Serve cold – Best texture and taste

Creative Ways to Customize Mary Berry Chocolate Mousse

• Orange-infused version – Add orange zest
• Coffee twist – Stir in espresso powder
• Mint flavour – Add a drop of peppermint extract
• Layered dessert – Serve with whipped cream and berries

Storing Mary Berry Chocolate Mousse the Right Way

• Refrigerate covered – Keeps fresh for up to 2 days
• Avoid freezing – Texture can become grainy
• Keep airtight – Prevents absorbing fridge odours
• Serve straight from fridge – Best consistency

How to Reheat Mary Berry Chocolate Mousse (If Needed)

This dessert should not be reheated. Chocolate mousse is meant to be served chilled.

Nutritional Breakdown (Per Serving)

• Calories: ~380 kcal
• Carbohydrates: ~18 g
• Fats: ~30 g
• Protein: ~6 g
• Sugar: ~16 g

Print

FAQs

Why do blueberry muffins turn soggy on the bottom?

This usually happens when the blueberries release too much juice during baking. Tossing the blueberries lightly in flour before folding them into the batter helps absorb excess moisture and prevents soggy bases.

How do I stop blueberries from sinking in muffins?

Gently folding the blueberries into a thick batter and coating them with a little flour helps keep them suspended evenly throughout the muffins as they bake.

How can I make blueberry muffins light and fluffy?

Avoid overmixing the batter once the flour is added. Mixing just until combined keeps the muffins tender and helps them rise properly in the oven.

How do I know when blueberry muffins are fully baked?

The muffins are ready when the tops are lightly golden and a skewer inserted into the centre comes out clean or with a few dry crumbs.

Wrapping It Up

Mary Berry’s chocolate mousse is a timeless dessert that proves simple techniques deliver the best results. Smooth, rich, and light all at once, it is a reliable recipe that suits both everyday treats and special occasions with equal ease.