Emily's chocolate mousse

Back to blog

Emily Scott Food sits right on the water's edge at Watergate Bay. Serving a simple and seasonal menu. And, exceptional chocolate mousse...  

Chocolate Mousse Emily Scott Food Recipe

Photo credit: Daniel Scott

Chocolate mousse

A pudding that is rarely met with anything but delight. Light and rich in chocolate, top with Rodda's clotted cream or vanilla ice cream.

Featured in Emily's debut cook book 'Sea & Shore'.


Serves 4-6

  • 200g callebaut chocolate
  • 4 eggs, separated
  • 200ml double cream
  • 1 tablespoon caster sugar

Total prep/cook time: 30 mins and chilling time


  1. Put the chocolate into a heatproof bowl with 2 tablespoons of water, place the bowl over a pan of simmering water and melt until smooth.
  2. Remove from the heat and allow to cool slightly. Add the egg yolk and beat well. 
  3. In another bowl whip the cream until it forms soft peaks and fold into the chocolate.
  4. In a third bowl whisk the egg whites until they form soft peaks, then quickly beat in the sugar.
  5. Fold the egg whites into the chocolate mixture carefully, half quantity at a time. 
  6. Pour into individual glasses and chill in the fridge.

Sea & Shore

Sea & Shore

Recipes and Stories from a Kitchen in Cornwall

Discover over 80 simple and seasonal recipes in Emily's latest book, Sea & Shore. "More than just a cookbook, it shares the connection between food, a sense of place and storytelling."

Sea & Shore

Visit Emily Scott Food

Right on the sea wall at Watergate Bay, Emily Scott Food is open for lunch and dinner Tuesday to Saturday. 

"Let us cook for you. No faffing, no fussing. Just honest and delicious food."



Emily Scott Food views