Monday, 15 July 2013

Chocolate mousse

This is a very simple recipe with just three ingredients and tastes just like the chocolate mousse I remember from French restaurants I visited as a child.

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This makes eight portions so you will need eight ramekins. 


  • 220g dark chocolate - if you don't like dark chocolate then substitute all or part with milk chocolate
  • 140g unsalted butter
  • 4 eggs, separated


Melt the butter and chocolate in a bain marie (bowl resting on a saucepan of simmering water but without the water touching the bowl).  This is done more quickly if butter is cubed and chocolate broken into pieces.

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Add the egg yolks one at a time, stirring constantly.  If you want to add extra flavour, then do it now.  You could add a couple of tablespoons of rum, brandy or espresso coffee or maybe some orange zest.

Whisk the egg whites until they form soft peaks.

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Using a metal spoon, fold the egg whites into the chocolate mixture.

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Keep folding until your boredom threshold is reached or preferably until it's beautifully combined into chocolate yumminess.

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Spoon carefully into ramekins.  

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You can freeze these in advance but they take so little time to prepare I'm not sure it's necessary.


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