MIA Chocolate Mousse


The simplest foods are some of the best, and it’s no different when it comes to silky smooth and rich MIA chocolate mousse. There aren’t many indulgent recipes with just two ingredients but that’s all this one takes.



  • 150g of MIA 65% Dark Baking Chocolate or 75% Dark Chocolate
  • 4 egg whites (replace egg whites with aquafaba / chick pea “juice” for vegan version)





  1. Melt the chocolate in a bain-marie (this avoids burning the chocolate).
  2. Separate the egg whites from the yolks.
  3. Whip the egg whites until all the liquid is transformed into fluffy white clouds. You can test the firmness of the whipped egg whites by holding the bowl upside down. When the whites defy gravity they are ready.
  4. Remove the melted chocolate from the bain-marie and fold scoops of the whipped egg whites into the chocolate. It’s important not to mix the whites and the mousse too much as this will break the air bubbles in the whipped egg whites and the mousse will be dense rather than airy.
  5. Pour the liquid chocolate mousse into small bowls and refrigerate for 1-2 hours. (You can transfer the mousse to a zip bag, cut a corner and squeeze it out if that’s easier for the dish you are using.) Serve with fresh raspberry or strawberries to accentuate the richness of the chocolate and highlight a seasonal fruit!