Make elements from our famous Chocolate Orangery dessert at home to wow your friends and family this Easter with our Orangery Chocolate Mousse recipe.

Have you ever experienced our flagship Chocolate Orangery dessert in The Orangery? As Easter approaches head chef Steven Lamb shares the recipe for the delicious chocolate mousse that forms part of our signature dessert.

Of course, if you’re yet to try this utterly delicious dessert then don’t delay – book your table today, and regulars will know we update this dish seasonally (so there’s always a good excuse to visit).

Chef has also included a few top tips to whipping up the perfect chocolate mousse with his recipe. It’s a chocoholics dream and the perfect light, fluffy, oh-so-chocolatey dessert to accompany your Easter Sunday lunch. Plus, you can make it the night before and store in the fridge!

Ingredients

Will provide 4 servings. Allow 2-3 hours for the mousse to set before serving.

For the chocolate mousse:

170g / 6oz good-quality dark chocolate, minimum 60% cocoa solids, roughly chopped (dairy free, if necessary)

7 free-range egg whites (use pasteurised egg white from a carton if you have concerns about raw eggs)

¼ tsp lemon juice

40g / 1½ oz caster sugar

Method

1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, making them easier to work with and help prevent over-whisking.
3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in.
4. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined. If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify, and result in a lumpy mousse.
5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense.
6. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until set.

Enjoy! If you make this recipe at home we’d love to see your pictures, make sure to tag Rockliffe Hall on social media or use the hashtag #RockliffeLife.

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