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A Very Chocolatey Mousse

Serves 6



  • 60% chocolate, 2 x 85g bars, broken into pieces
  • Warm Water 125 ml
  • Eggs 3 large, separated
  • Castor Sugar 1.5 Tbs
  • Rum or Brandy, a splash
  • Whipped Cream for serving


        1. Bring a saucepan of water to a boil over medium heat reduce to barely a simmer.
        2. Place the chocolate and warm water in a large heat-proof bowl sitting over the saucepan. Keep the heat on the lowest setting to allow the chocolate to melt slowly.
        3. Remove from heat and stir well until glossy and smooth. Cool for 2 minutes.
        4. Stir in the egg yolks, and rum or brandy
        5. Whisk the egg white and sugar in a separate bowl, and then fold into the chocolate mixture
        6. Divide the mousse into ramekins and cool
        7. Serve with whipped cream