Chocolate mousse

Chocolate mousse

Dinner party bliss – make these long in advance and leave in the fridge to set. It is really important to use a chocolate you like, as this will be the overriding flavour of the mousse. If you like add 3T liqueur or brandy to your mixture along with the eggs.
(serves 8-10)



300g good quality white of dark chocolate
30g butter
2 eggs
4 egg whites
4T caster sugar
500ml whipping cream


Melt the chocolate in a bowl over a pot of simmering water. Make sure the base is not touching the water. Add the butter and stir until melted. Remove from the heat and leave for a few minutes to cool. Lightly beat the 2 eggs and add to the chocolate mixture with the brandy or liqueur (if using). Beat the egg whites until soft peak stage while gradually adding the sugar. Whisk one third of this into the chocolate mixture to loosen and then fold in the rest carefully. Whip the cream and also fold in carefully. Pour into one big bowl or separate glasses. Cover and refrigerate for at least four hours.

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