Chocolate mousse has long been a family favourite. Before my mum and auntie made it, so did both my grandmas, I couldn’t wait to get to dessert when I knew this was on the menu. I have always found this dessert comforting,  gooey and light but rich so that you can taste the complexity of the chocolate if you buy the right stuff.

Over the years I have landed up making this dairy free so that my kosher mum can still eat dessert at the end of a meaty meal. Over the past few years the amount of dairy free alternatives are endless – but I have trialled and tested, soy and almond and whilst good they were no match for this coconut milk that I found. Tasked this year with making one for the Christmas meal I had found at work this tin of coconut condensed milk!

So I made this recipe up on the hoof after thinking it will just have to work and it did. Feedback from family included – Lauren this is your best one yet. What I loved was that the coconut condensed milk gifted the mousse this unbelievably gooey texture, it also made it set that but still made it light and spongy.

Warning this is a rich dessert but serve with some berries and you and your guests will be in heaven.

Halve the recipe for a smaller portion

Currently I think you can only buy this online but I guarantee it is worth it…












  • 500g dark chocolate (good quality at least 65%)
  • 1 tin of nature’s natures charm – sweetened coconut condensed milk
  • 10 egg whites
  • 5 tablespoon of golden caster sugar
  • 1 tsp vanilla extra


  • Break up your chocolate and place In a glass or heatproof bowl. Place in Bain Marie so that the chocolate can gently melt.
  • Now slowly stir and as it begins to melt add in the tin of coconut condensed milk and vanilla extract. Stir until smooth and glossy and all the chocolate is melted. Remove from heat and cool down.
  • Now careful separate 10 eggs whites and place in a clean bowl.
  • Whisk on high and slowly add in your tablespoons of sugar.
  • Once the egg whites are at stiff – i.e. You can turn the bowl upside down and nothing moves you are ready to make the mousse.
  • Now place the two bowls side by side.
  • Take a large spoon full of the egg whites and mix into the chocolate to loosen the mixture.
  • Now take half the chocolate mixture and pour down the edge of the egg whites. With a metal large spoon. Gently in a figure of eight fold in. Don’t mix – fold so that the egg whites hold the air.
  • Now add the rest of the chocolate and fold again until you both the egg whites and chocolate are combined.
  • Transfer to a serving dish and chill in the fridge until ready to serve.
  • And of now ENJOY.



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