Edward’s Famous Chocolate Mousse

French Country Cooking with Edward Delling-Williams

Servings: 6

Author: Chef Edward Delling-Williams

Chef’s Note: I love this recipe! It’s so easy and simple and a great one to make with the kids! Don’t forget the salt! It really elevates the dish.



  • 10 egg whites
  • 7 oz chocolate
  • pinch of Maldon or kosher salt
  • ½ lemon, juice
  • ¾ cup sugar



  1. Place the chocolate into a bowl and place the bowl over a pan of boiling water, stirring until melted.
  1. As the chocolate is melting, whip egg whites until foamy, then start adding sugar and lemon juice gradually while whisking until stiff peaks form and the mixture is glossy.
  1. Once the soft peaks are there, slowly and carefully pour in the melted chocolate and add a very good pinch of salt, let that mix for a maximum of 30 seconds just so the chocolate is incorporated.
  1. Pour the mixture into a clean cool bowl and into the fridge until set. Its best to leave it overnight but you can check it out in a couple of hours.