Best Chocolate Mousse

    Best Chocolate Mousse

    Recipe photo: Best Chocolate Mousse
    1

    Best Chocolate Mousse

    (37)
    4hr15min


    46 people made this

    About this recipe: This is a purist's chocolate mousse, with just enough alcohol to bring out the best in the chocolate. For best results, use a chocolate with a high cocoa content. Feel free to use whisky, Grand Marnier or anything you fancy, really, instead of the rum.

    Ingredients
    Serves: 6 

    • 170g (6 oz) plain chocolate, chopped
    • 6 eggs, separated
    • 6 teaspoons rum

    Method
    Prep:10min  ›  Cook:5min  ›  Extra time:4hr chilling  ›  Ready in:4hr15min 

    1. 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.
    2. 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.

    Tip

    This chocolate mousse recipe can be made per person, using 30g of chocolate and one egg for each.

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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (25)

    by
    27

    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  (Review from Allrecipes US | Canada)

    by
    26

    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  (Review from Allrecipes US | Canada)

    by
    21

    SUPER SUPER SUPER!!! Just like my grandmother used to make. I'd forgotten how easy this was to make.  -  28 Sep 2001  (Review from Allrecipes US | Canada)

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