Rich Chocolate Mousse
A light and airy chocolate dessert made with basic melted chocolate and whipped cream.
Allergens: contains eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 20g carbs · 18g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Milk chocolatepack 100g · use 200g | £1.19£1.19 per 100g | £2.00£1.11 per 100g |
| Creampack 300ml · use 200ml | £0.70£0.47 per 100ml | £1.70£0.57 per 100ml |
| Eggspack 6 pack · use 3 eggs | £1.80£0.30 each | £2.40£0.40 each |
| Basket total (full packs) | £3.69 | £6.10 |
| Cost of what this recipe uses | £4.22 | £4.56 |
| Per serving | £1.05 | £1.14 |
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): Caster sugar, Electric mixer or whisk, Heatproof bowl, Serving dishes, Small saucepan, Spatula, Vanilla.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Break the milk chocolate into small pieces and place them in a heatproof bowl. This will help the chocolate melt evenly.
- Heat the cream in a small saucepan over medium heat until it just starts to simmer. This should take about 3-5 minutes.
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes to allow the chocolate to soften. This is called tempering and helps the chocolate melt smoothly.
- Stir the chocolate and cream together until the chocolate is completely melted and the mixture is smooth. If there are any lumps, you can use a whisk to help break them up.
- Separate the eggs, placing the yolks in a large bowl and the whites in a separate bowl. Make sure no egg yolk gets into the whites, as this can prevent them from whipping properly.
- Whisk the egg yolks into the chocolate mixture until well combined. This should take about 1-2 minutes.
- Using an electric mixer or a whisk, beat the egg whites until they form stiff peaks. This should take about 3-5 minutes. The peaks should hold their shape when the whisk is lifted.
- Gently fold the egg whites into the chocolate mixture using a spatula. Be careful not to deflate the egg whites. Fold until no streaks of egg white remain.
- Divide the mousse into four serving dishes and refrigerate for at least 1 hour, or until set. The mousse should be firm to the touch and hold its shape when spooned.
- Serve the chocolate mousse chilled, garnished with fresh berries or a sprinkle of cocoa powder if desired. Enjoy immediately.
Tips
- For a cheaper alternative, you can use dark chocolate instead of milk chocolate.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- This mousse can be frozen for up to 1 month. Thaw in the fridge overnight before serving.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Cream · about 100ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach. - Eggs · about 3 left left
Keep in their box in the fridge until the best-before date. Use extras in an omelette or egg fried rice. Use it in: Egg fried rice.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).