Chocolate Recipes

RECIPE: Chocolate Mousse

By Staff Writer April 19, 2017

This has to be the easiest chocolate mousse in the world!  Silken, creamy and chocolaty, it ticks all the boxes. 

Created by acclaimed chocolatier Jodie Van Der Velden of, this recipe has all of the goodness of a traditional mousse except egg.

Jodie shares:

“I love egg, don't get me wrong. I use oodles of eggs and they amaze me with their versatility, I seriously think they're the best. But I'm not keen on the addition of raw egg in cold set desserts. I don't like when the egg doesn't get cooked. Clearly, I'm no Rocky.”

So, this mousse recipe is sans the egg… With just 3 ingredients, cream, chocolate and vanilla, it's super fast to make, and can be made ahead of time when entertaining.  

It's the easiest dessert in the world. You're welcome. 

Our tip: Serve it with something crunchy if you'd like a contrasting texture ... like biscotti, or nuts, or caramelised anything, or chocolate that is grated or shaved. Add another dollop of fresh cream on the top with raspberries for some acidity to cut through the rich creaminess. 


450g dark chocolate callets (buttons)

250g thickened cream (to boil)

750g thickened cream (lightly beaten)

1-2 tsp good quality vanilla extract (add to lightly beaten cream)


1. Heat cream until almost boiling.

2. Pour cream over chocolate, let stand for 20 seconds, then gently whisk until combined.

3. Let cool slightly. 

4. Fold through a small amount (about ½ cup) of the lightly beaten cream.

5. Add the rest of the cream, folding through until combined.

6. Pour into serving dishes/glasses and refrigerate.

Want more?

Jodie Van Der Velden will take you on the most beautiful chocolate journey told through personal stories and recipes at or you could venture up to her exquisite chocolate shop – Josophan’s Fine Chocolates in Leura and King Street, Sydney for a tastebud adventure like no other.