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    Chocolate Mousse with Blueberries and Raspberries

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    Chocolate Mousse with Blueberries and Raspberries

    This rich velvety version of chocolate mousse is a real treat served with fresh raspberries and blueberries. It is perfect for entertaining as the pudding can be made ahead and stored in the fridge then decorated just before

    • Preparation time: 15 minutes, plus 2 hours chilling
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4


    • 125g raspberries (reserve a few fruits for decorating)
    • 150g blueberries (reserve a few fruits for decorating)
    • 2 tbsp Grand Marnier or Cointreau
    • The chocolate mousse:
    • 175g Green & Black's Organic Plain Chocolate, broken into small pieces
    • 3 large free range eggs, separated
    • 15g butter, at room temperature
    • Pinch of salt
    • Icing sugar for dusting


    1. Divide the fruits between four glass serving dishes or wine glasses and drizzle a tablespoon of the liqueur over the top.
    2. To make the mousse, place the chocolate in a large heatproof bowl over a pan of gently simmering water. Leave to melt for 2-3 minutes. When it has all melted, remove from the heat and allow to cool slightly.
    3. Beat the egg yolks into the chocolate with the softened butter and the remaining Grand Marnier or Cointreau.
    4. In a clean bowl whisk the egg whites with the salt until they form stiff peaks. Carefully fold into the chocolate mixture using a large metal spoon until completely incorporated.
    5. Spoon the chocolate mousse over the fruits and place in the fridge to set for at least 2 hours.
    6. Remove the mousse from the fridge about 30 minutes before serving, to soften slightly. Just before serving, decorate each glass with reserved fruits and a dusting of icing sugar.

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    Cook's tips

    Egg warning: because this dish contains uncooked eggs, it is not suitable for very young children, pregnant women, elderly people and anyone whose immune system is weak.


    Average user rating

    4 stars