Nigella's Chocolate Cherry Mousse for Two

Total Time
1hr
Prep 30 mins
Cook 30 mins

Recipe from Nigella Lawson. NYTimes.com. Originally published with AT MY TABLE; In Defense Of Poor, Maligned Chocolate By NIGELLA LAWSON, February 2, 2005

Ingredients Nutrition

Directions

  1. In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
  2. Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
  3. Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving. YIELD 2 servings.
Most Helpful

A foolproof, FANTASTIC chocolate mousse! Not so very bad for you, no cream or much butter either. Using raw eggs though, but not a problem for us, very nutritious in our opinion. Any of your favourite liqueur should do, not necessarily just cherry. I used Amaretto.

rosslare April 14, 2014