Let’s face it, almost everyone loves chocolate. If you’re looking for a chocolate mousse recipe with a delicious twist, Chef Jamie Fisher has you covered.

Chocolate mousse


  • 390g Callebeaut dark chocolate
  • 600ml fresh cream
  • 6 eggs (6 yolks and 4 egg whites)
  • 70g castor sugar


  1. Combine 390g dark chocolate and 200ml of cream in a bowl and melt over a double boiler
  2. In a separate bowl, whip 400ml fresh cream into soft peaks
  3. Combine 6 egg yolks and 50g of castor sugar in a bowl and whisk over a double boiler to a sabayon (that’s a fancy way of saying mousse-like consistency)
  4. Combine 4 egg whites and 20g of castor sugar and whisk to a meringue
  5. Add 1/2 a cup of the whipped cream with the melted chocolate and fold together
  6. Add the remaining cream to the meringue and fold together
  7. Add the sabayon to the chocolate mixture and fold together
  8. Add the two mixtures together and fold together untill smooth and well combined
  9. Pour into a plastic container and refrigerate until set

Salted caramel drizzle


  • 250g castor sugar
  • Water
  • 150ml fresh cream
  • 150g diced butter
  • Sea salt to taste


  1. In a heavy based saucepan place the sugar and enough water to wet the sugar (untill it resembles wet sand) and stir until the sugar has dissolved
  2. Raise the heat and cook without stirring till a rich golden caramel is obtained
  3. Remove from heat and whisk in the cream a little at a time
  4. Whisk until caramel has dissolved
  5. Whisk in the butter a little at a time until the butter has fully dissolved
  6. Season with sea salt to taste

Serve it up

To serve, scoop a spoon of chocolate mousse onto a dish, drizzle the salted caramel on top and serve with your favorite ice cream and/or crushed honeycomb. Enjoy!


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TAFE Queensland

Chef Jamie Fischer hospitality cookery teacher
Jamie Fischer
Hospitality Teacher

Chef Fischer has more than 20 years of experience in the hospitality industry. He’s a professional chef and cookery teacher, who's passionate about local ingredients and wines. His career highlights include being a Salon Culinarie medallist, working in 5 star establishments, and enjoying a dinner with Gordon Ramsay.