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Chocolate mousse & compote

Chocolate mousse & compote

Chocolate mousse & compote

Serves 8

Cooks In15 minutes plus chilling

DifficultyNot too tricky

Nutrition per serving
  • Calories 279 14%

  • Fat 20.8g 30%

  • Saturates 11.8g 59%

  • Sugars 20.8g 23%

  • Protein 6.6g 13%

  • Carbs 22.8g 9%

Of an adult's reference intake


  • 150 g dark chocolate (70% cocoa solids)
  • 4 large free-range eggs
  • 50 g sugar
  • 150 ml double cream
  • 1 tablespoon cocoa powder
  • 9 tablespoons apricot or cherry compote
  • 4-5 tablespoons brandy

Recipe From

Jamie Magazine

By Sarah Tildesley


  1. Break the chocolate into small pieces, then melt with a tiny pinch of sea salt in a heatproof bowl set over a pan of simmering water (don’t let it touch the bowl), stirring occasionally.
  2. Separate the egg yolks from the whites, placing them in separate bowls.
  3. Beat the sugar and egg yolks until smooth. Whisk the whites with a tiny pinch of salt until soft peaks form.
  4. In a third bowl, beat the cream to soft peaks.
  5. Mix the cocoa into the egg yolks, then fold in the whipped cream. Fold through the melted chocolate until everything is combined.
  6. Tip in the egg whites and fold until the mix is smooth and evenly coloured.
  7. Spoon into a large serving bowl or divide between glasses. Cover with clingfilm and refrigerate for 1 to 2 hours to set.
  8. Just before serving, gently warm the compote and brandy in a small pan, stirring, then spoon over the mousse and serve.

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