Julia's Velvety Chocolate Mousse

Something the entire TDF office wholeheartedly agrees on is that chocolate mousse is a big contender for ‘best dessert’. And we won’t hear otherwise.

So, when Julia delivered this mouth-watering recipe, we were over the moon. We’re pretty sure you will be too!

This mousse is everything you want it to be; rich, velvety, melt-in-your-mouth, and best of all, easy to make. Find the recipe below!

Julia Busuttil Nishimura

Annie Portelli

Julia’s deliciously rich chocolate mousse.

A desert that is guaranteed to impress!

Serve with crème fraîche and fresh berries.

Julia Busuttil Nishimura

Annie Portelli

16th of February 2024

The ultimate dinner party dessert never fails to impress, is simple to make and can be prepared ahead of time.

This rich chocolate mousse ticks all the boxes! You can make this as fancy as you like by using your best servingware (we’ve used a mix of stainless steel Italian gelato cups for a little theatre). You can also scoop it at the table into individual serves from one larger vessel.

I love this dessert as it is rich but not overly sweet. It’s texture is light, silky and has a wonderful mouthfeel. Allowing the mousse to sit in the refrigerator overnight deepens the flavour, however even 4-5 hours of chilling is enough if you are pressed for time.

Just before serving, dust with Dutch process cocoa powder.

Julia served the mousse in a mixture of stainless steel Italian gelato cups for a little theatre!

Allow the mousse to sit in the refrigerator overnight to deepen the flavour, but if you’re pressed for time, 4-5 hours of chilling is enough.

Rich Chocolate Mousse With Crème Fraîche + Berries

(Serves 6-8)

300g 70% chocolate
100ml pure cream
1 tbsp unsalted butter
40ml espresso
1 tsp vanilla extract
4 egg yolks
6 egg whites
60g caster sugar
Pinch salt

Dutch process cocoa powder, for dusting
Crème fraîche, to serve
Mixed berries, to serve


In a heatproof bowl place the chocolate, cream, espresso and vanilla. Set the bowl over a saucepan of simmering water, ensuring the water does not touch the bowl, and melt, stirring occasionally.

Allow to briefly cool then whisk in the egg yolks. Set aside.

In a clean bowl of a stand mixer fitted with a whisk attachment, or in a large bowl using handheld beaters, whisk the egg whites with a pinch of salt until light and foamy. Stream in the sugar, continuing to whisk until all the sugar has been added and the egg whites are firm peaks and glossy.

Gently fold the egg whites into the chocolate mixture, being careful not to knock out the lightness from the egg whites. Spoon the mousse into 6-8 gelato cups or small bowls.  Alternatively the mousse can be spooned into one large bowl for serving. Cover and refrigerate overnight.

Dust the mousse with cocoa powder and top with a dollop of crème fraîche. Serve with plenty of berries.

What else I’m cooking: Easing back into the new school year with simple salads like poached chicken and greens with a sesame dressing!

What else I’m eating: Fish and Chips down at Albert Park from Pipi’s Kiosk was a particular January highlight!

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