Mousse au chocolat

Mousse au chocolat

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Takes 20-30 minutes, plus chilling

Skill level

Moderately easy

Servings

Serves 6

Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal

Nutrition and extra info

Nutrition info

Nutrition

kcalories
283
protein
4g
carbs
30g
fat
16g
saturates
9g
fibre
1g
sugar
30g
salt
0.11g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, October 2002

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
callymatt's picture

Didn't think this recipe worked all that well. If you add cold liquid to warm chocolate it seizes. I had to add the cream and beat quite vigorously to get it to release again and get all the lumps out. Follow the tips from laonie elsewhere in the comments. It tastes nice though. Very rich.

hufsie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these last night for hungry cyclists - recipe made 4 tea cups of mousse and I served them with raspberries and creme fraiche, tres bien!!

laonie's picture

Mousse is easy to make but this recipe omits some common sense instructions, the most important of which is that the ingredients should be as close as possible to the same temperature when you combine them. The structure of egg yolk is fairly unstable and plenty of mousse recipes don’t use them at all. You can dispense with them if you want and use 3 whites instead, beaten to a meringue with about 2 tablespoons of sugar. If you want to use the yolks then melt the chocolate and set it aside to cool almost to room temp. While the chocolate is cooling, beat the room temperature yolks with a tablespoon of sugar until they are pale, thick and creamy. When the chocolate has cooled, gently fold in the whipped cream, then the beaten yolks and then the egg whites, in that order. It will work.

Poggs Mummy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

lisalovesmanolo's picture

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.

docskeg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!!!

lynnhawkings's picture

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.

lv20000's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

gigoodfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!!!!!

samanthatimbrell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Because of what I said above

samanthatimbrell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

joogle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

kookgodin28's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

simpsont03's picture
  • 1
  • 2
  • 3
  • 4
  • 5

its rubbish and too dark you fools

simpsont03's picture
  • 1
  • 2
  • 3
  • 4
  • 5

it dident work out

simpsont03's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips