Mousse au chocolat

Recipe uploaded by

Marie Pierre Moine

8 ratings

Recipe by Marie Pierre Moine

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1. Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
2. Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
3. Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.

283 kcalories, protein 4g, carbohydrate 30g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.11 g

Latest comments and suggestions

• food tec

  01 November 2007

  food tec rated and commented on this recipe

  

  it was too sikly and it should be re made to be less sickly and more fruity or milk chocolaty

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• food tec

  01 November 2007

  food tec commented on this recipe

  it dident work out

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• My Recipes

  25 November 2007

  My Recipes rated this recipe

  

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• helena

  01 December 2007

  helena rated and commented on this recipe

  

  I've made this for Christmas 2006 and it was an instant hit. Used apple juice instead of brandy because of the children and it worked out fine. This is how I want a chocolate mousse to taste: a strong flavour with enough sweetness to cut through the bitterness of the high cocoa content, with a melt-in-the-mouth silkyness. We enjoyed this with and without extra whipped cream. It is definitely on this year's Christmas menu again.

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• Jonty

  11 December 2007

  Jonty rated and commented on this recipe

  

  I also thought this recipe was amazing, i must admit i was a bit worried after adding the brandy to the choclate as it went all solid and doughy but i just kept stirring i had to stir quite hard to get it in with meringue and cream but the end product was well worth it it was fantastic. The perfect combination between rich and sweet. A big hit at home. - i also tried making a toffee/caramel mousse with this recipe adding condensed milk carnation (like caramel in a tin) to the recipe and getting rid of the chocolate and brandy that also came out well i just used about 250g of it. This recipe is amazing though.

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• Smilie Sam

  27 February 2008

  Smilie Sam commented on this recipe

  Made exactly as recipe, I really enjoyed this desserts' great dark chocolate flavour and light mousse texture. To get round the chocolate thickening I added the brandy just before I used the chocolate mixture. Not having mini tea cups I made 4 portions in ramekins, but that may have been a bit much for each person. I found a recipe for langues-de-chat (elsewhere on the web, using only egg whites) as suggested to accompany this recipe and they went really well. With the left over (numerous!) egg yolks I made traditional custard a few days later.

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• Smilie Sam

  27 February 2008

  Smilie Sam rated and commented on this recipe

  

  Because of what I said above

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• G-I

  24 November 2008

  G-I rated and commented on this recipe

  

  was hesitant to make it considering the several stages that I have to follow, but it turned out as expected..D E L I CI O U S!!! But still I hope it less complicated :-) I served this BTW to someone who hated chocolates mousse, and now he's a convert!!!!!

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• LV20000

  03 March 2009

  LV20000 rated and commented on this recipe

  

  Not really a fan of chocolate mousse, this one's great though, dark & heavy.

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• kikidee

  15 March 2009

  kikidee rated this recipe

  

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• Lynn @ Blas

  14 May 2009

  Lynn @ Blas commented on this recipe

  I've never made chocolate mousse before but thought I'd give this recipe a try because it didn't require a huge amount of cream and it worked out beautifully - I put it in tiny coffee cups and everyone thought it was great! Next time I might just try using white chocolate for a change.

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Ingredients

• 200g bar best bitter dark chocolate (we used Green and Black's Organic Dark Chocolate)
• 2 tbsp brandy
• 3 large free-range eggs , just the whites
• 50g golden caster sugar
• 100ml whipping cream

TO SERVE

• icing sugar , for dusting
• crisp biscuits , such as langes-de-chat

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 200g bar best bitter dark chocolate (we used Green and Black's Organic Dark Chocolate)
• 2 tbsp brandy
• 3 large free-range eggs , just the whites
• 50g golden caster sugar
• 100ml whipping cream

TO SERVE

• icing sugar , for dusting
• crisp biscuits , such as langes-de-chat

283 kcalories, protein 4g, carbohydrate 30g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.11 g

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