Chocolate Mousse

A classic chocolate mousse recipe, lovely and indulgent for a dinner party.

Chocolate Mousse


200g (7 oz) good quality dark chocolate

100ml (3½ fl oz) double cream

3 eggs, separated

40g (1½ oz) caster sugar

1-2 tbsp brandy or rum

Makes 6 x 150ml (5 fl oz) cups or ramekins 


1. Place the chocolate and cream into a bowl and melt on the back of the AGA or on the warming plate. Remove from the heat and stir until smooth. Let it cool for a couple of minutes then stir in the egg yolks.

2. Whisk the egg whites until a soft peak stage then whisk in the sugar a teaspoon at a time until glossy. Loosen the chocolate mixture with a spoonful of the meringue. Then fold in the rest of the meringue and the brandy or rum.

3. Pour into ramekins or espresso coffee cups and chill until set, about 2-3 hours. Serve accompanied with a crisp biscuit.

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