This Jamie Oliver Chocolate Mousse is the ultimate indulgence—rich, creamy, and perfectly balanced with deep dark chocolate and a boozy hit of Amaretto. I whipped this up for a cozy dinner with friends, and it was a total showstopper. What surprised me most? How easy it was to create such a luxurious dessert. (inspired by Jamie Oliver)

Ingredients Needed

For the Mousse:

300g good-quality dark chocolate (70% cocoa solids), broken into pieces
Tiny pinch of sea salt
8 large free-range eggs
100g caster sugar
300ml double cream
75ml Amaretto (about 3 shots)
2 tablespoons good-quality cocoa powder

For the Toppings:

2 packs sesame snaps
400g sour cherries
Extra Amaretto (for soaking the cherries)
Extra cocoa powder (for dusting)

How To Make Jamie Oliver Chocolate Mousse

Melt the Chocolate:

Start by gently melting the chocolate with a tiny pinch of salt in a heatproof bowl over a pan of simmering water. Make sure the bowl doesn’t touch the water, and stir occasionally until smooth.

Prepare the Eggs:

Separate the eggs—yolks in one bowl, whites in another. Whisk the yolks with the sugar until silky. In the other bowl, whisk the whites with a pinch of salt until they form soft peaks. A good test is turning the bowl upside down—if nothing falls, you’re good!

Whip the Cream:

In a third bowl, lightly whip the double cream until it’s just holding shape—not too stiff.

Mix It All Together:

Take the melted chocolate off the heat and stir in the Amaretto and cocoa powder. Pour this into the yolk mixture, then fold in the whipped cream. Gently fold in the egg whites using a figure-of-eight motion until the mousse is light and uniform in color.

Chill:

Spoon the mousse into glasses or a big serving bowl. Chill in the fridge for 1–2 hours until beautifully set.

Add the Toppings:

Dust the top with cocoa powder. For the cherries, simmer them in a splash of Amaretto and enough water to cover until just boiling, then remove from heat. Smash up the sesame snaps using a pestle and mortar until crumbly.

Serve:

Bring the mousse out with the sesame snap crumble and cherries on the side. Let everyone dig in and top their own—so much fun and flavour!

Why I Love This Recipe

I made this Jamie Oliver Chocolate Mousse for a winter gathering, and it completely stole the show. The combination of airy mousse and bold chocolate with the sweet-boozy cherries felt so festive. Plus, it’s flexible enough to tweak for anyone’s taste—just scale back the alcohol or swap toppings. It’s deceptively simple yet elegant.

Recipe Tips

Choose Good Chocolate: The better the chocolate, the richer the mousse. Go for 70% cocoa or higher.
Egg Whites Matter: Whipping to soft peaks gives the mousse its lift—don’t skip it.
Fold Gently: A figure-of-eight motion helps maintain the mousse’s airiness.
Amaretto Substitute: Almond extract with water is a great non-alcoholic alternative.
Toppings Optional: Don’t have sesame snaps? Crushed biscotti or toasted nuts work great too.

How To Store This Jamie Oliver Chocolate Mousse

At Room Temperature:

Serve immediately after chilling—don’t leave it out for more than 30 minutes.

In the Fridge:

Store tightly covered for up to 3 days. It actually tastes better on day two!

In the Freezer:

Freezing isn’t recommended—mousse can become grainy.

Nutrition Facts (per serving)

Calories: 574
Carbs: 54.5g
Protein: 9.6g
Fat: 33.6g
Sugar: 48.0g
Fibre: 3.2g
Sodium: 95mg

Let’s Answer a Few Questions! (FAQs)

Can I make this mousse ahead of time?
Totally! It actually benefits from chilling overnight.

Is it okay to skip the alcohol?
Yes! Swap in almond extract or just leave it out.

Why didn’t my mousse set?
It likely needed more fridge time, or the egg whites weren’t whipped enough.

Can I use milk chocolate instead of dark?
You can, but expect a sweeter, less intense flavor.

What can I serve this with?
It pairs wonderfully with vanilla ice cream, raspberry coulis, or a strong espresso.

Try More Recipes:

Jamie Oliver Chocolate Mousse

Course: DessertsCuisine: British

Servings

servings

Prep time

minutes

Cooking time