Recipes · Uncategorized

Wicked Chocolate Mousse



  • 225g plain chocolate such as Bournville, broken into small pieces
  • a knob of butter
  • 1 tbsp brandy, optional
  • 3 large eggs, separated
  • 150ml double cream, lightly whipped


Serves 6-8

  1. Measure the chocolate into a bowl and sit it over a pan of simmering water. Melt slowly and do not allow the chocolate to become too hot.
  2. Stir in the butter, brandy and egg yolks one at a time and mix until combined. Set aside to cool a little.
  3. Whip the egg whites until just stiff. Fold into the chocolate mixture with the whipped cream. Fold to combine.
  4. Spoon into a glass bowl (1-litre capacity) or 6 stemmed glasses or ramekins. Transfer to the fridge to set.
  5. Dust with icing sugar.

PREPARING AHEAD – The mousse can be made up to a day ahead. Freezes well
for up to a month.


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