Gordon Ramsay Chocolate Mousse Recipe

If you have ever wanted a dessert that looks like it came from a restaurant kitchen but still forgives a small mistake or two, this Gordon Ramsay Chocolate Mousse Recipe is a lovely place to start. It relies on a short list of pantry staples, good quality dark chocolate, and double cream, and it needs no oven at all.

The finished mousse is smooth and rich. The quantities below make 6 servings, and the method is described as forgiving of mistakes, which matters most at the folding stage where a heavy hand can knock the air straight out of the mix.

Plan for the chilling time and you will be rewarded. The mousse needs at least 2 hours in the fridge to set, so it suits a morning of cooking before an evening dinner, or a quiet night before a celebration. Small glasses also make it easy to carry to the table.

This guide is adapted from the original Gordon Ramsay chocolate mousse recipe, and the ingredients, quantities, and steps stay exactly as written so the texture behaves the same way. If you enjoy a whipped chocolate dessert, this Chocolate Mousse Brownies recipe takes the same silky idea in a different direction.

Ingredients

Every item here has a job. Knowing what each one does makes the whole process easier to troubleshoot, and it also explains why the recipe works without any baking.

• Dark chocolate (about 70%) brings bitter cocoa flavor along with texture, fat, and carbohydrates. It is the backbone of the dessert.
• Eggs, separated do double duty. The yolks add richness and fat, while the whites whip into an airy protein foam that lifts the whole mixture.
• Caster sugar sweetens the mousse and balances the bitterness of the chocolate.
• Double cream (heavy cream) gives the mousse its silky, high fat mouthfeel.
• Unsalted butter adds gloss and extra richness to the melted chocolate.
• Vanilla extract brings aroma and gentle sweet notes.
• Cocoa powder is used for dusting. It adds a slight bitterness and deepens the chocolate flavor on top.
• A pinch of fine sea salt enhances the chocolate and balances the sweetness.

Ingredient Quantities

These amounts make 6 servings, so choose glasses or small bowls that suit that number.

• 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
• A pinch of fine sea salt
• Cocoa powder, for dusting

How to Make this

The method runs in nine simple stages. Read them through once before you start, because the last few steps move quickly.

1. Separate 4 large eggs into two bowls, yolks in one and whites in the other, then leave them for 10 to 15 minutes to come to room temperature. Room temperature eggs whip better.
2. Gently melt 200g dark chocolate with 50g unsalted butter in a heatproof bowl set over simmering water, stirring until smooth. Keep the bowl from touching the water and do not let any steam get in. If you prefer, melt them in the microwave in 20 second bursts, stirring between each burst.
3. Whisk the 4 egg yolks with 2 tbsp caster sugar until pale and slightly thickened, about 2 to 3 minutes with an electric whisk.
4. Temper the yolks by stirring a spoonful of the hot melted chocolate into them first, then fold in the rest of the chocolate until the mixture is silky and even.
5. Whip 300ml double cream with 1 tsp vanilla extract to soft peaks. Stop there, because overwhipped cream turns 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 and yolk mixture gently until mostly combined, then fold in the egg whites in two additions with a spatula, keeping as much air in the mix as you can.
8. Spoon or pipe the mousse into serving glasses or bowls, then tap them lightly on the counter to remove big air pockets.
9. Chill for at least 2 hours or until set, then dust with cocoa powder just before serving.

The mousse will still look a little loose when it goes into the glasses, and that is exactly right. It firms up in the fridge as the melted chocolate sets and the whipped mixture chills through. If you are serving a crowd, portion it before chilling so nobody has to wait at the table.

Equipment Needed

You do not need much, but the right tools make the folding stage calmer. Everything should be dry before you begin, especially anything that will touch the egg whites.

• Two large mixing bowls, one for the yolks and one for the whites.
• A heatproof bowl and a medium saucepan to melt the chocolate over simmering water.
• A microwave safe bowl if you would rather melt the chocolate in short bursts instead.
• An electric hand whisk or a stand mixer with a whisk attachment for the yolks and whites. A balloon whisk works fine if you are whisking by hand.
• A rubber spatula for gentle folding and scraping the bowl clean.
• Kitchen scales and measuring spoons for accurate amounts.
• A piping bag, or a couple of spoons, plus serving glasses or bowls.
• A fine mesh sieve for dusting the cocoa powder.

Gordon Ramsay Chocolate Mousse Recipe Substitutions and Variations

The recipe is flexible, and small swaps work well as long as you keep the balance of chocolate, fat, and air in mind.

• Chocolate: the 70% dark chocolate can be swapped for 60 to 75% dark chocolate, a good quality semisweet chocolate, or couverture. If you only have milk chocolate, add 1 tbsp unsweetened cocoa to keep the flavor up.
• Butter: salted butter works in place of unsalted butter if you skip the pinch of salt. Coconut oil gives a dairy free version, though the texture will be a bit softer.
• Eggs: for egg free mousse, whip aquafaba, the liquid from a can of chickpeas, the way you would whip egg whites, and replace the yolks with blended silken tofu or extra cream. Pasteurized liquid eggs are another option if raw eggs are a concern.
• Cream: instead of 300ml double cream you can use heavy whipping cream, which has slightly less fat, or chilled full fat coconut cream for a vegan version. Keep in mind that coconut cream adds its own flavor to the finished mousse.

Pick one swap at a time so you can tell what changed in the finished texture, and taste the mixture before you portion it out.

Pro Tips

Chocolate is where most mousses go wrong, so treat it gently. Melt it over low heat with plenty of stirring, and never let steam get into the bowl, because a single drop of water can make the chocolate seize and turn grainy.

If your chocolate does seize, stir in a spoonful of warm cream or melted butter. It usually brings the texture back right away.

Let the melted chocolate cool a little before it meets the yolks, otherwise the heat can scramble them.

• Chill the bowl and whisk you plan to use for the cream so it whips faster.
• Bring the eggs to room temperature first so the whites beat up better.
• Make sure every bowl and utensil is spotless and grease free, or the whites will never hold proper peaks.
• Fold slowly and confidently. Cut down through the center, scoop from the bottom, fold over, turn the bowl a little, and repeat with big gentle motions.
• Add the egg whites in two batches instead of all at once to keep as much air as possible.
• Keep the finished mousse covered in the fridge, because it picks up other flavors quickly.

If your cream is stubborn about whipping, a warm kitchen is often the reason. Pop the bowl in the fridge for ten minutes and try again.

For serving, dust the cocoa powder on top right before the mousse goes out so the surface stays neat. Let it sit at room temperature for 5 to 10 minutes before eating and the texture opens up nicely.

Store any leftovers covered in the fridge for up to 48 hours. Do not freeze the mousse, because freezing turns the texture grainy. If you want to build something bigger from the same idea, this Chocolate Mousse Cake layers that soft set filling into a cake.

See the original recipe.

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Gordon Ramsay Chocolate Mousse Recipe

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Gordon Ramsay Chocolate Mousse Recipe If you have ever wanted a dessert that looks like it came from a restaurant kitchen but still forgives a small mistake or two, this Gordon Ramsay Chocolate Mousse Recipe is a lovely place to start. It relies on a short list of pantry staples, good quality dark chocolate, and double cream, and it needs no oven at all.

• Yield: 6 1x

Ingredients

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Ingredients
200 g dark chocolate, roughly chopped, about 70%
50 g unsalted butter, cubed
4 large eggs, separated
2 tbsp caster sugar
300 ml double cream, heavy cream
1 tsp vanilla extract
fine sea salt, pinch
cocoa powder, for dusting

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Instructions

Directions
1-Separate 4 large eggs into two bowls,: 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: 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: 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: 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: 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: 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: 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: 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: Chill for at least 2 hours or until set, then dust with cocoa powder before serving.

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Nutrition

• Calories: 497
• Sugar: 13.8
• Sodium: 72.3
• Fat: 41.9
• Saturated Fat: 24.9
• Carbohydrates: 21.3
• Fiber: 3.7
• Protein: 8
• Cholesterol: 196.9