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Episode 505: A Night at the Opera
Chocolate Mousse
There is Nothing better than Chocolate Mousse!

In honour of your letters, we would like to indulge you in an often-requested recipe for Chocolate Mousse. Here is our sweet serenade for your post-performance party.


  • ¼ cup milk
  • 8 oz. semi-sweet chocolate
  • 6 tbsps water
  • 2 packages gelatin
  • 4 egg yolks
  • 2 tbsps sugar
  • 2/3 cup whipped cream
  • 6 egg whites


Heat milk in a saucepan. Add chocolate, turn down the heat, and allow to melt.

In an additional saucepan, add water then sprinkle gelatin on top, letting it sponge.

Into another bowl add egg yolks, and sugar. Pour in chocolate and whisk the mixture.

Once the gelatin has dissolved add it to the chocolate mixture (*the trick when working with gelatin is to work very slowly with it as it blends in with the chocolate).

Fold whipped cream into chocolate.

Add egg whites into a bowl; whip them to form soft peaks.

Transfer chocolate into a larger bowl, and then fold egg whites into it.

Prepare ramekins by wrapping wax paper around them so that it climbs above the level of the ramekin; use tape to secure it. Transfer onto a baking sheet.

Pour in chocolate, and refrigerate for about 2 hours.

Remove from refrigerator.

Garnish with tiny chocolate treble clefs, fresh raspberries, and whipped cream.

A great recipe because you can do it in advance, but, a bit of a warning: when you work with chocolate, the aroma makes it tempting, but no sneaky tasting! Trust me, you'll be glad you waited until the party to enjoy it…