- Dish type
- Chocolate mousse
This is a purist's chocolate mousse, with just enough alcohol to bring out the best in the chocolate. Feel free to use whisky, Grand Marnier or anything you fancy, really, instead of the rum.
54 people made this
- 170g (6 oz) plain chocolate, chopped
- 6 eggs, separated
- 6 teaspoons rum
MethodPrep:10min ›Cook:5min ›Extra time:4hr chilling › Ready in:4hr15min
- Melt the chocolate slowly in a double boiler. Remove from heat and beat egg yolks into chocolate with electric mixer. Beat in alcohol, if desired.
- In a separate bowl, beat egg whites to a stiff peak. Stir a large spoonful of egg whites into chocolate mixture to loosen. Then gently fold remaining egg whites into chocolate. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. The chocolate mousse will keep up to four days in refrigerator.
This chocolate mousse recipe can be made per person, using 30g of chocolate and one egg for each.
Reviews & ratingsAverage global rating:(41)
Reviews in English (29)
OK but I was hoping for sth thicker.-16 Feb 2018
As a Belgian, my expectations about chocolate mousse are quite high. I was a little bit surprised by this recipe containing no cream at all, but it sounded very easy to prepare and to scale. I must admit that THIS IS A REAL GOOD BITTER CHOCOLATE MOUSSE. You must try it if you're a chocolate connoisseur.-04 Mar 2004
Really quick and easy. When I made it a second time, I decided to add some cream that I had as well - don't do it, it was FAR nicer without!!-18 Jul 2002