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CHOCOLATE MOUSSE

It's certainly one of the simplest but nicest chocolate desserts of all. This chocolate mousse has become my standard for checking if a cook book is worth its salt!  If the mousse is made with cream, it fails the test.

Serves 8

CHOCOLATE MOUSSE

200 g (7 oz)  dark chocolate broken into pieces

5 large eggs, separated

2 tbs caster sugar

To serve:

a little whipped cream (optional)

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  • Melt chocolate slowly and let it cool.

  • Beat yolk with castor sugar and add to chocolate.

  • Whisk egg white

  • Add egg white, a spoonful at a time and mix carefully thoroughly (don't beat, just stir)

  • Put in fridge at least 3 hours before serving.

TIPS

* If you use ramekins they should hold about 150 ml (1/4 pint)

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Serving Suggestions:

Can be used as a filling for Cakes

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