Alice's Luscious Chocolate Mousse

READY IN: 1hr 20mins


  • 6
    ounces bittersweet chocolate or 6 ounces semisweet chocolate, finely chopped
  • 14
    1/4 cup milk or 1/2 cup heavy cream (if you want a creamier, not-too-intense mousse)
  • 1 12
    1 1/2 tablespoons rum or 1 1/2 tablespoons liquor, of choice (optional)
  • 3
    eggs, at room temperature
  • 3
    tablespoons water
  • 3
    tablespoons sugar


  • Place chocolate and 1/4 cup of water (or liquid of your choice) in a medium microwave-safe bowl.
  • Melt chocolate in the microwave for 30 sec on HIGH, stir.
  • Repeat the zapping and stirring until chocolate mixture is smooth and completely melted.
  • Stir in brandy (or other liquor), if using and set aside.
  • In a medium heatproof bowl, whisk eggs with the 3 TB water and sugar until well-blended.
  • Set bowl in a skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp).
  • Once the temp has been reached, remove bowl from skillet and beat with an electric mixer at high speed for at least 3-4mins, until eggs have a texture similar to softly whipped cream.
  • Fold about 1/4 of the egg mixture into the melted chocolate.
  • Scrape the lightened chocolate mixture into the remaining beaten eggs and fold gently, until evenly incorporated.
  • If egg safety is not an issue, omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
  • Now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
  • You may also use the mousse as a cake filling- I've done this with success, using a cake ring (or a springform pan).
  • If you're using very high percentage chocolate (70% and above), you may want to increase sugar to 4 1/2 TB.