Mirj's Incredibly Rich Chocolate Mousse

Total Time
20mins
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!]

Ingredients Nutrition

  • 8 ounces dark chocolate
  • 4 eggs, separated
  • 1 dash brandy (You can also substitute peach schnapps, chocolate liqueur, Irish Cream, Cointreau, the possibilities)

Directions

  1. Break the chocolate up into small pieces.
  2. Melt them either over a double boiler or in the microwave.
  3. Add the eggs yolks, one at a time, and incorporate thoroughly into the chocolate.
  4. You have to stir fast so the chocolate doesn't cook the yolks.
  5. Add the brandy.
  6. Whip the whites until stiff.
  7. Slowly fold them into the chocolate mixture.
  8. Pour into individual dessert glasses, or into one large serving bowl.
  9. Chill in the fridge for at least 2 hours.
  10. Note: You can also pour it into a prepared pie crust and freeze it for Mirj's Incredibly Rich Chocolate Mousse Pie.
  11. Note: This is a very basic recipe, which can be doubled, trebled, quadrupled, etc.
  12. Just remember, use 2 eggs for every 4 ounces (100 grams) of chocolate.

Reviews

(5)
Most Helpful

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!!!

Charishma_Ramchandani November 19, 2001

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!

Tassasmum July 07, 2008

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.

I'mPat July 05, 2008

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