Chocolate Mousse

Rich bistro style chocolate mousse, a great way to finish off any meal.


225g    Plain chocolate, chopped

2 tbs     Brandy or Cointreau

4 tbs     Water

30g      Unsalted butter, diced

3          Eggs, large and separated

¼ tsp    Cream of tartar

55g      Sugar

125 ml Double cream

Preparation and cooking

Place the chocolate, brand and water in a small saucepan over a low heat and melt, stirring until smooth. Remove from the heat and beat in the diced butter.

Beat the egg yolks into the chocolate mixture one after another, until blended, then leave to cool slightly.

Meanwhile, using a whisk beat the egg whites in a clean bowl until they form soft peaks. Sprinkle the cream of tartar over the surface, then add the sugar, one tablespoon at a time, and continue whisking until stiff peaks form. Beat several tablespoons of the egg white mixture into the chocolate mixture to loosen it.

In a third bowl, whip the double cream until soft peaks form. Spoon the cream over the chocolate mixture then spoon the remaining egg white mixture over the cream. Using a large metal spoon, carefully fold the chocolate into the cream and egg whites.

Transfer the chocolate mousse into individual ramekins (approx. 4-6 depending upon size), cover with clingfilm and chill in the fridge for at least 3 hours.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s