Chocolate Mousse:

Chocolate Mousse:

This is a lovely, rich and dark chocolate mousse that will knock their cocks off.  Sorry – socks off.

Prep:       30 – 40 mins.

Cooking: Sets in the fridge in hours

Course:   Dessert

Serves:    6

Rating:    2:  Easy, if you are ok with separating egg whites & yolks.


  • 180g dark chocolate
  • A knob of butter
  • 4 eggs, separated into yolks and whites (see Tricks’n’Tips)
  • A splash or two of Cointreau (go on – make it 3)
  • Whipped cream and a few chards of chocolate
  • Lots of bowls
  • Saucepan
  • Something in which to serve the mousse – cocktail glasses, ramekins (see Equipment), perhaps?


  • Break the chocolate into a glass bowl over a pan of just simmering water, to melt, but not cook the chocolate.
  • Add the knob of butter. Stir to aid the melting.
  • Whisk the egg whites (hand or electric whisk) until they reach the ‘soft peaks’ stage (see Tricks’n’Tips) and put them aside for a moment.
  • Beat the egg yolks in a different bowl, stir in the Cointreau and add to the melted chocolate.
  • Stir in well with a wooden spoon.
  • Pour the now gooey chocolate mixture into the beaten egg whites and ‘fold’ together – in other words, mix it all together, but try not to knock the air out of the mixture.
  • Spoon the resulting ‘stuff’ into four cocktail glasses or ramekins and pop ‘em into the fridge. They need to thoroughly chill through.
  • Whip a bit of cream and plop that on top, then put a few chards of broken chocolate on top, or grate some chocolate from a bar that you’ve had in the freezer, to keep it super-hard.

Cor,  That was REALLY a lot of work, eh?  Don’t it taste nice though.

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