Chocolate mousse with lemon jam

Chocolate mousse with lemon jam

Chiara Di FalcoFeb 5, '20


Chop the chocolate and melt it together with the butter with the ‘bain-marie’ method.

Add the sugar and let it dissolve completely. 

In a bowl, beat the egg whites until stiff (about 5 minutes) with a pinch of salt. When the chocolate is cold, add the egg whites. 

Use a soft spatula and work slowly your mix until homogeneous. Keep the mousse in the fridge for about 3 hours before serving it. Once ready, divide the mousse in 4 glasses or small cups and top each of them with a couple of teaspoons of lemon jam.


  • If you prefer a sweeter taste, try your chocolate mousse with some apricot jam
  • Add a few roasted almonds on top for an extra crunch!
  • Add a little leaf of mint to enrich the contrast

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