Mousse au chocolat

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• 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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• Martina

  01 January 2010

  Martina rated this recipe

  

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• soso

  09 April 2010

  soso rated this recipe

  

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• Doc

  02 July 2010

  Doc rated and commented on this recipe

  

  Tried this as part of a trio of deserts and made it into a very small cup (part of a dolls tea party set from a Swedish retailer!). It was totaly to die for!!! A bit panicky when the chocolate (100% cocao used) went very solid but it did mix in with the eggs eventually and was one of if not the bext chocolate deserts I have ever tried. Way too rich for a big portion on its own but as part of a mix absolutely perfect. Even my very selective and critical wife like it!!!

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• Lisa

  14 February 2011

  Lisa commented on this recipe

  Made this for valentine's dessert to follow venison with blackberries as the site suggested. Yes, lots of bowls as mentioned, but quite simple and really lovely although extremely rich. I didn't have any brandy so used white rum instead which was subtle but did the job. I'm considering trying the dark chocolate with orange pieces and orange liqueur next.

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• vhoracek

  15 March 2011

  vhoracek rated this recipe

  

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• Food for the soul

  21 April 2012

  Food for the soul rated and commented on this recipe

  

  I had hoped that this would be a light mousse, but despite folding in the whipped egg white and whipped cream carefully, it ended up a hard mousse and was way too sickly - I am still searching for a light and fluffy mousse..... a very disappointing end for a fab dinner party meal

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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

Takes 20-30 minutes, plus chilling

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, sugar 30g, salt 0.11 g

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