Dark Chocolate Mousse

Kricklewood Farm Dark Chocolate Mousse

This recipe for Dark Chocolate Mousse is rich and decadent - it should satisfy any chocolate lover you know!  Using Sunflower Oil instead of butter adds a richness to this classic dessert that everyone always loves. 


  • 10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
  • 8 large eggs, separated, at room temperature (use pasteurized eggs if you prefer).  
  • 3/4 cup granulated sugar
  • 1/2 cup Kricklewood Farm Cold Pressed Sunflower Oil
  • 2 TBSP Espresso or strong brewed coffee
  • 1/4 teaspoon kosher or sea salt


  1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
  2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the Kricklewood Farm Cold Pressed Sunflower Oil, coffee and salt until combined. Add the melted chocolate and whisk until smooth.
  3. Beat the egg whites with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
  4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.


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