Molded Chocolate Mousse

READY IN: 50mins
SERVES: 8-10


  • 12
    lb semisweet chocolate, 70% cocoa butter
  • 12
    lb butter, soft
  • 1
    tablespoon Grand Marnier (any citrus-based liqueur) or 1 tablespoon Curacao (any citrus-based liqueur)
  • 1
    teaspoon vanilla
  • 6
    egg yolks
  • 14
    teaspoon salt
  • 6
    egg whites
  • 14
    cup superfine sugar (castor sugar)
  • 1
    tablespoon gelatin, softened in
  • 14
    cup water


  • Use 2 tablespoons of the butter and melt over low heat in a thick-bottomed pot (or use a double boiler).
  • Break up the chocolate and add to the butter. Let the chocolate melt in the butter, and add the liqueur and the vanilla.
  • (If you feel confident enough, melt the chocolate in a microwave without butter, in a mixing bowl, but you need to be able put it back on the hob for the next step, so it's easier to use a hob from the start).
  • When melted, keep pot on the hob and add the egg yolks one at a time, beating well with an electric mixer after each addition.
  • Stir until thick, i.e. near boiling point -- do NOT boil -- and then remove from heat.
  • Add the softened gelatine to the hot chocolate-egg mixture, and whisk in well.
  • Add the rest of the butter bit by bit, whisking inches.
  • With clean beaters, beat egg whites until stiff. Add the salt and the superfine sugar, 1 tablespoon at a time.
  • Then fold the chocolate mixture very thoroughly into the meringue.
  • Pour into a greased mold (no, I don't know how large or which one: choose anything. A bread tin will do just fine).
  • Chill overnight.
  • Turn out and decorate with (maybe) some fresh or canned cherries or nuts, or serve with a chocolate liqueur as a sauce.