Ottolenghi chocolate mousse

Name: Ottolenghi chocolate mousse
Cuisine: European, Mediterranean, French
Ingredients: 250g dark chocolate, around 64% (or mix of dark and milk leftover Easter eggs); 50g unsalted butter, softened; 4 eggs, separated; 70g caster sugar, separated; 200g whipping cream; 1 pinch of salt; lightly whipped unsweetened cream; toasted nuts; mini eggs, roughly chopped; honeycomb roughly chopped (see recipe HERE); urfa chilli; extra virgin olive oil; flaked sea salt

Instructions

This chocolate mousse will be the ideal ending to your Easter Sunday feast. It can be made up to two days ahead and kept tucked away in the fridge until ready to serve (just whip the cream up on the day of serving).

Updated at: Thu, 30 Oct 2025 10:21:52 GMT