Prep 20 mins
Cook 0 mins
This mousse is so incredibly rich that you can stand a spoon in it and it will not fall. I have been making this recipe for the last 18 years, it's based on a recipe I found in a Marks & Spencer's cookbook I got as a wedding present. [Edited to say that this was posted in 2001, now it's 2006 and it's been 23 years since I've been making this recipe, and it's still going strong!]
- 8 ounces dark chocolate
- 4 eggs, separated
- 1 dash brandy (You can also substitute peach schnapps, chocolate liqueur, Irish Cream, Cointreau, the possibilities)
- Break the chocolate up into small pieces.
- Melt them either over a double boiler or in the microwave.
- Add the eggs yolks, one at a time, and incorporate thoroughly into the chocolate.
- You have to stir fast so the chocolate doesn't cook the yolks.
- Add the brandy.
- Whip the whites until stiff.
- Slowly fold them into the chocolate mixture.
- Pour into individual dessert glasses, or into one large serving bowl.
- Chill in the fridge for at least 2 hours.
- Note: You can also pour it into a prepared pie crust and freeze it for Mirj's Incredibly Rich Chocolate Mousse Pie.
- Note: This is a very basic recipe, which can be doubled, trebled, quadrupled, etc.
- Just remember, use 2 eggs for every 4 ounces (100 grams) of chocolate.
WOW! This is quite similar to Lali's Homemade Chocolate Pudding, just the brandy new in here, so I know beforehand, I'm going to love it and thank you for another yummy dessert!!!
OUTSTANDING!!!!! fantastic! even dh who isn't a chocolate freak loved this! We added Bailey's as that is our preferred. I made it for a church lunch...but it never made it because we ate it! Thanks so much...this is going to be a big keeper!
This is very rich indeed and a very generous serve, I think you could easily stretch this to 6 serves and still be well satisfied. We put a dollop of thickened cream and grated dark chocolate and white chocolate to decorate. I did initially microwave the chocolate but when I added the first egg yolk it seized up on me and I put into a double boiler, added a teaspoon of hot water and got it to melt back down and proceeded as per recipe, except I forgot to add the brandy (realized after I folded in the egg whites) but will definately do the next time. A really easy mousse to make, thank you Mirj.