Molded Chocolate Mousse

"Nyarrr!! Wicked, this one! Why not serve a low-calorie dinner and then enchant the still-starved guests with this? It would be a hit! Use if you're not worried about salmonella or have your own hens. I've made this with no problems whatsoever. It is rich, yes, but you serve slender slices. I prefer a suitable small bread tin as a mold."
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Ready In:


  • 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.

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I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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