Jamie Oliver

Chocolate mousse & compote

Chocolate mousse & compote

Serves 8
Cooks In15 minutes plus chilling
DifficultyNot too tricky
Jamie Magazine
Recipe From

Jamie Magazine

By Sarah Tildesley

Save 35% on a year's subscription with our special offer

Tap For Method


  • 150 g dark chocolate (70% cocoa solids)
  • 4 large free-range eggs
  • 50 g sugar
  • 150 ml double cream
  • 1 tablespoon cocoa powder
  • 9 tablespoons apricot or cherry compote
  • 4-5 tablespoons brandy
Tap For Method

Share this Recipe

Tap For Ingredients


  1. Break the chocolate into small pieces, then melt with a tiny pinch of sea salt in a heatproof bowl set over a pan of simmering water (don’t let it touch the bowl), stirring occasionally.
  2. Separate the egg yolks from the whites, placing them in separate bowls.
  3. Beat the sugar and egg yolks until smooth. Whisk the whites with a tiny pinch of salt until soft peaks form.
  4. In a third bowl, beat the cream to soft peaks.
  5. Mix the cocoa into the egg yolks, then fold in the whipped cream. Fold through the melted chocolate until everything is combined.
  6. Tip in the egg whites and fold until the mix is smooth and evenly coloured.
  7. Spoon into a large serving bowl or divide between glasses. Cover with clingfilm and refrigerate for 1 to 2 hours to set.
  8. Just before serving, gently warm the compote and brandy in a small pan, stirring, then spoon over the mousse and serve.


View Comments