Mousse au chocolat

Mousse au chocolat

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(21 ratings)

Takes 20-30 minutes, plus chilling

More effort

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:

  • kcal283
  • fat16g
  • saturates9g
  • carbs30g
  • sugars30g
  • fibre1g
  • protein4g
  • salt0.11g
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Ingredients

  • 200g bar best bitter dark chocolate (we used Green and Black's Organic Dark Chocolate)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tbsp brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 3 large free-range eggs, just the whites
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g golden caster sugar
  • 100ml whipping cream

To serve

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

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.

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Comments, questions and tips

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lynnhawkings
14th May, 2009
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
3rd Mar, 2009
5.05
Not really a fan of chocolate mousse, this one's great though, dark & heavy.
gigoodfood
24th Nov, 2008
5.05
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
27th Feb, 2008
5.05
Because of what I said above
samanthatimbrell
27th Feb, 2008
5.05
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
11th Dec, 2007
5.05
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
kookgodin28
1st Dec, 2007
5.05
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
1st Nov, 2007
1.05
its rubbish and too dark you fools
simpsont03
1st Nov, 2007
1.05
it dident work out
simpsont03
1st Nov, 2007
1.05
it was too sikly and it should be re made to be less sickly and more fruity or milk chocolaty

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