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Real Deal Four Ingredient Chocolate Mousse


Real Deal Four Ingredient Chocolate Mousse

  • 3 egg whites
  • 200g dark chocolate, melted
  • 1/3 cup runny honey
  • 300ml (1 and 1/4 cups) of cream
  1. In a large bowl whip your egg whites for five minutes.
  2. In another bowl whip your cream until peaks form.
  3. Mix the honey into the melted chocolate and gently fold the chocolate into the egg mixture until combined. Lightly fold in the whipped cream until combined, don’t over mix. Spoon the mixture into four ramekins and into the fridge for several hours to set. Enjoy!

If you are enjoying the recipes be sure to check out the books. I hope you find something you love. With thanks, B x

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Four Ingredient Chocolate Mousse
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Denise November 5, 2013 - 7:07 pm

hey Lovely,
there’s a hellova lot going on with mercury retrograde.. and scorpio new moon.. eclipse… I don’t think you’re alone in having ‘stuff’ coming up.. and what a delightful response… to make mousse with love. and sharing it here too. big love for that. 🙂
take care.

bianca November 6, 2013 - 8:40 pm

Thank you so much!! Your message is lovely, I really appreciate it! Many thanks, Bianca

Mrs Mudcake November 5, 2013 - 7:12 pm

oh I knew this would be too good to be true… will have this filed away for MUST MAKE after bubs is born! looks totally amazing! 🙂

bianca November 6, 2013 - 8:40 pm

Thank you, I hope you like it. x

Bernadette Searle December 16, 2020 - 6:35 am

Delicious thanks for the recipe 😋 brought my daughter in law your natural indulgence which I love, and getting for my daughter as well, you are wonderful, at 62 and a foodie plus Cook you impress me always 💞

Natasha November 5, 2013 - 7:37 pm

Thank you so much for this great recipe. Reading your words beforehand really hit home for me; I’m having a ‘flat’ day myself today. Times like these it’s very hard to focus on the good stuff and luckily it’s an unusual state-of-being for me to be in. Perhaps I will wake up tomorrow, make your chocolate mousse, eat it for breakfast and things will seem a little better 🙂

Nikki November 5, 2013 - 7:40 pm

I love your honesty!!! Great recipes too, but the fact that you’re so real makes your posts so appealing!!!

bianca November 6, 2013 - 8:41 pm

Thank you so much Nikki!! I really appreciate this. I am glad you are enjoying the site. Many thanks, Bianca

Deanne Schumacher November 6, 2013 - 12:30 am

Have recently found your FB page and love your recipes.. Thank you for your precious faithfulness to your husband – sweet honey to the soul.
What an inspiration to us all… thanks for sharing. God bless you

bianca November 6, 2013 - 8:42 pm

Thank you for your lovely message Deanne. xx

Lexi November 6, 2013 - 2:58 pm

Made this for my partner for an afternoon treat. He loved it, I loved it. A win all round!! Thankyou for your wonderful recipes!.

bianca November 6, 2013 - 8:09 pm

Than you Lexi! I really appreciate the feedback! I am glad it has been a hit. Enjoy, Bianca

Andy November 6, 2013 - 7:45 pm

Thank you so much, and can totally relate to you words! Thanks for sharing! X

bianca November 6, 2013 - 8:07 pm

Thank you.

Francois November 8, 2013 - 1:24 pm

“Mousse au chocolat” and Love are definitely close siblings 😉
A “Chocolate Mousse” Poem by Gothchild:
Deliciously ravishing
like a long lost lover
pouring sweetness all over my lips
roughly tracing my shoulders in tight embraces
garnished with your deep eyes spelt “amour”
As your rational gaze
lovingly dissect my infinite ideas:
passionate intellect shrugged off into relished visions

Judy November 8, 2013 - 3:16 pm

I made this yesterday – oh wow! It’s now the only choc mousse recipe I will ever use. Yummo!

bianca November 10, 2013 - 8:16 pm

Thank you Judy, I am glad you liked it. I really appreciate you taking the time to write. Many thanks, Bianca

Theresa Ross November 8, 2013 - 5:34 pm

Thanks for sharing. Love your writing as well as your great recipes. Tess

bianca November 11, 2013 - 9:02 am

Thank you Tess, I really appreciate your message. I am glad you are enjoying it. xx

Kelli November 9, 2013 - 5:21 pm

Made this today, my kids loved it! Do you think this could be frozen?

bianca November 11, 2013 - 9:10 am

I think you could try it. I would love to hear how it tastes frozen! Be sure to let me know. I am glad you liked it. xx

Janine November 9, 2013 - 7:58 pm

I see this recipe on the weekend my husband has finally decided to get his diabetes under control. It is a cruel world, I will have to save it for another less health emergency moment.

bianca November 11, 2013 - 9:12 am

Hopefully you will find something on the suit that appeals to you both. xx

Kayleen November 9, 2013 - 8:06 pm

I think I’m having a flat few months. Great read and really helped my understand I really need to make chocolate mousse!!

bianca November 11, 2013 - 9:11 am

Thank you. I hope you like the recipe. xx

tracey November 9, 2013 - 8:39 pm

I really love and enjoy making food for my family from your simple, nutritious
and delicious recipes! Just wondering if you think coconut cream could be used instead of the cream? I think I will try and let you know if you haven’t done it before. I would also like to change the maple syrup to rice syrup…..do you think this should be OK also. I truly hope that the mousse works and that it brings you much happiness and laughter to the night.x

bianca November 11, 2013 - 9:13 am

Hi Tracy, I would love to hear how you go if you try this out!! Many thanks, Bianca

Ginger November 10, 2013 - 2:46 am

This recipe sounds fantastic! You are using the whole egg, correct, not just the whites? Sorry, I want to clarify. I’m going to give this a go using the cream from refrigerated canned coconut milk as I cannot have the dairy, but I think it will work. Thanks!!

bianca November 11, 2013 - 9:15 am

Hi Ginger, yes I use the whole egg. I look forward to hearing how you go with the coconut cream, I have been wanting to try this myself. I hope it works out well for you. Many thanks, Bianca

Bianca November 10, 2013 - 3:25 pm

I’m keen to try this, but curious to know whether this might work with coconut cream? Only one way to find out 🙂

Sue November 10, 2013 - 5:05 pm

This was the sweetest most inspiring message I’ve heard in a long time <3

bianca November 11, 2013 - 9:22 am

Thank you Sue, that is very kind. xx

Louise November 18, 2013 - 12:27 am

Hi! I just made this tonight and wondered how many hours you usually have it in the fridge before taking it out?

bianca November 19, 2013 - 7:35 pm

Hi Louise, I hope you liked it. We usually give it around four hours or more.

Lexi November 23, 2013 - 4:09 pm

Hi I’ve tried to make this twice with coconut cream. I’m just wondering – my egg mixture is really runny, should it be? Looks bubbly?

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Anna February 18, 2014 - 11:40 am

For those of you wondering, using coconut cream works wonderfully! I used the cream from one can of coconut milk, added some cocoa powder, and increased the chocolate slightly and there was no coconut taste! I don’t mind coconut in some treats but otherwise can’t stand it. So I find letting any dish with coconut milk in it sit at least 24 hrs, the flavors come together better and the coconut isn’t as strong. Delicious recipe thank you!

Bianca Slade February 21, 2014 - 7:45 am

This is really helpful feedback. Thank you Anna! I am glad you have enjoyed it. x

Belinda March 4, 2014 - 7:53 pm

Bianca, do you use thickened cream or pouring (thin) cream for this recipe ? Wondering if it would make a difference to the outcome …
Thanks, Belinda

Bianca Slade March 8, 2014 - 10:16 am

I use thickened cream, I hope you like it. x

Gayle July 21, 2014 - 8:44 am

Bianca, you and your husband are still in sync, you both just go down together

Bianca Slade July 24, 2014 - 5:49 pm

You are spot on!!!! Thank you so much for writing. Worry not, I cook my way through just about everything. xx

Barbara July 24, 2014 - 9:10 pm

Hello Bianca,
I’m just trying to make this and believe me I’m having a problem. When I try to gently fold the chocolate into the egg mixture, the chocolate is becoming little pieces instead combine with the eggs mixture. I did twice now and same problem. Please help =) Thank you

Bianca Slade July 29, 2014 - 3:04 pm

HI Barbara, I think I may have replied to your email? I suggest leaving the eggs out of the fridge and ensuring the chocolate isn’t to hot. If the eggs are very cold they will set the melted choc, hence the little pieces. I hope this helps. Bianca. x

Em July 27, 2014 - 2:50 pm

This is divine! … but too easy to make! This means I can quickly whip it up whenever I like & more than likely, devour it all by myself!

Bianca Slade July 29, 2014 - 3:11 pm

This made me laugh. Thank you Em, I am glad you like it. x

Lisa November 30, 2014 - 9:23 pm

Can you use something other then maple syrup?

Jane November 30, 2014 - 9:58 pm

I’m going to try with Yacon Syrup! But I think any sweetener would work 🙂

Bianca Slade December 3, 2014 - 10:33 am

Yes, honey or rice malt will also work.

Jane November 30, 2014 - 9:57 pm

The whole eggs not just whites?

Bianca Slade December 3, 2014 - 10:34 am

Yes. x

Leacia November 30, 2014 - 10:10 pm

Hi bianca, have you tried this using the Thermomix? If so how?
And how dark is the chocolate you use? I’m thinking of making it with 70% cacao

Bianca Slade December 3, 2014 - 10:35 am

I have not made his in a thermomix sorry. The percentage of cocoa I use depends who I am making it for, friends and family love it with the 70%, I like mine a little stronger. I hope that helps.

Leanne Smit December 10, 2014 - 8:57 am

Just made this recipe. Oh my hat! It is amazing and so easy. Thanks I needed a quick pud for my dinner party but this one is going to be yummly! 😉

Bianca Slade December 13, 2014 - 12:50 pm

Thank you! I am glad you enjoyed it. I really appreciate the feedback. x

Instant 3 Ingredient Mousse ~ Wholefood Simply December 22, 2014 - 10:25 am

[…] many of you know my husband loves chocolate mousse. His all time favourite recipe being this one. However, sometimes I don’t have the time, energy or ingredients to whip it up. So this is […]

Sharai Haddock December 24, 2014 - 4:06 pm

I have made this today and just waiting for it to set! so far its looking like it will set nicely, no mousse iv ever made has ever set for me!! doesn’t look at all like the picture though… i didn’t want to over mix so there is still white streaks through it. It tastes fantastic! all i had was molasses to use though so its extra rich! lucky its xmas… 😀 thank you so much! next time ill make it with RMS

Bianca Slade December 28, 2014 - 9:05 am

Thank you. I hope you enjoyed it. x

Mark January 18, 2015 - 10:10 am

I don’t understand how anyone could feel safe eating a raw egg mixture, especially putting it in the refrigerator with sugar. I’m worried this could be a salmonella or other bacteria nightmare. Certainly, no professionally run kitchen could serve this. Completely against the laws of kitchen hygiene and food safety. I’m sure it’s delicious though.

Rebecca January 19, 2015 - 3:12 pm

If you have good, fresh eggs then it’s not an issue. But it’s pretty simple really, if you don’t like it don’t eat it!

Julie March 7, 2015 - 9:45 pm

Does that mean you never eat Chocolate mousse, tiramisu or real mayonnaise? You are missing out, I agree with Rebecca. Thanks Bianca, it looks delish 🙂

Bianca Slade March 8, 2015 - 3:32 pm

Thank you Julie. x

Lisa July 24, 2016 - 12:56 pm

Professionally run kitchens make their own mayonnaise all the time – – not from a jar or a packet, but from real eggs!! I suggest some research is in order!

Chook May 26, 2015 - 10:14 pm

Raw egg is a health hazard, and people can get very sick or even die . People need to be aware of the risks and not feed it to children or immune compromised people.

Millie January 4, 2016 - 10:44 am

Yes, if you use non organic eggs. Sick eggs come from sick chickens in poorly cared for Corporate Farms. No other country but the USA washes and then refrigerates eggs, it’s all the BS control. Washing the eggs takes off the natural anti-bacterial/viral protection from the chicken. Same for chicken, ducks or quail…

ben August 17, 2015 - 11:34 am

Great recipe! I also used 70% cocoa chocolate. Ran out of maple syrup so ended up using half maple half golden syrup and tasted great. You could easily serve 6 or 8 people with this amount, for me serving it between 4 was too much.

Bianca Slade August 28, 2015 - 11:53 am

Perfect!! Thank you. xx

Mix and Make Choc Almond Truffles ~ Wholefood Simply October 13, 2015 - 2:01 pm

[…] I promise to make you Chocolate Mousse. […]

Arwyn Maree December 1, 2015 - 10:00 pm

The mousse sounds delicious, but what I love even more is your story. Real food embedded in real life, not low cal, sugar-free, sanitised or perfect (well the mousse might be!), but real and wholesome. Thank you for sharing your realness, it encouraged me that our moments like that are ok too.

Bianca Slade December 9, 2015 - 8:42 pm

Thank YOU! I appreciate you taking the time to read my words. xxx

Rebecca January 24, 2016 - 11:09 pm

How do I find out the nutritional info of your recipes? Thanks

Bianca Slade January 26, 2016 - 10:24 am

I don’t have that anywhere sorry. x

Valeska Espinosa February 4, 2016 - 8:58 am

Each time I make this it turns out a little different, but always delicious. I made it recently for my mum and sisters joint birthday and it was gobbled up within minutes so yesterday I made one just for us at home, hopefully it lasts a few days although I doubt it ????

Bianca Slade February 15, 2016 - 8:26 pm

That is great to hear. Thank you. x

robarsan June 13, 2016 - 12:08 pm

I, too enjoyed your poignant writing. After almost 54 years of marriage, we still go through those episodes. The longer the union of two, the more you are tested through the trials and triumphs of living.
My husband and I are childhood sweethearts, which sometimes poses other types of issues, because we have known each for so long, through the thick and thin of so many familial passages, celebrations, and memories of all sorts…good and sad.
We share a deep, abiding faith, which is the mainstay and core of our togetherness, even in the separateness of mood moments, illness, and other situations that pop up when one is connected on many levels to family, friends, and various communities.
I have found one of the best ways to alleviate those moments in time is to cook, bake, and then entertain
friends and family…sharing a meal, time, and conversation keeps you in the fray of life in themost
wonderful way. Because it takes you out of yourself into a new perspective of sharing and caring. It was delight to our spirit today to entertain cherished friends from grammar school through high school and beyond…a truly wonderful Sunday, for which I give thanks!
I will have to try your recipe. I made cheesecake brownies, which were a hit!
All best,

Bianca Slade June 22, 2016 - 10:35 am

Thank YOU so much for your lovely message, I really appreciate you taking the time to write and sharing your wisdom! Cooking does take us out of ourselves and I completely agree that often this alone is what we need.
If you try out the recipe I would love to hear what you think. Thanks again, Bianca. xxxx

Lisa June 21, 2016 - 6:36 am

Do you cook this? with eggs I would think it needs to be cooked. Help? thanks

Tales Of India December 20, 2020 - 11:50 pm

Hey Bianca,
Just thought of dropping a note to say that you have a wonderful blog. We enjoyed reading some of your delicious recipes. Keep up the amazing work. We look forward to keep dropping over again and reading your blogs.


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