Chocolate Mousse

Recipe by Hanka
READY IN: 45mins




  • Whisk the egg yolks with 4 tablespoons sugar in the top of a double boiler over boiling water until thick and creamy about 5 minutes. The egg should be pale and will double in the quantity.
  • Place the broken chocolate, coffee and rum in the top of a double boiler over boiling water and leave until melted. Make sure the bottom of your bowl doesn't touch the boiling water.
  • Once melted, stir in cocoa powder. Add butter little by little and stir until fully absorbed. Remove from heat and let it cool to room temperature.
  • Meanwhile whip egg whites with remaining tablespoon sugar until soft peak form.
  • Add the chocolate mixture slowly to the egg mixture stir gently until thoroughly incorporated and smooth.
  • Before you fold egg whites to your chocolate mixture make sure chocolate mixture is room temperature (if too hot it won't set properly and could be too runny).
  • Fold a quarter of the egg whites into the cooled chocolate mixture, continue with the remaining egg whites using a lift and fold motion with your spatula.
  • Pour mousse into small ramekins or glasses.
  • Refrigerate over night.
  • Serve with berries and chocolate curls if desired.