Rich chocolate mousse with dark fruit surprise

Recipe by Samuel Holden
READY IN: 2hrs 40mins


  • 8
    ounces dark chocolate (highest cocoa content possible)
  • 4
    eggs, sparated
  • 6
    sponge cakes, cut to the size of the ramekins
  • 6
    tablespoons brandy
  • 2
    tablespoons kirsch (or cherry brandy or black cherry juice, or fresh orange juice)
  • 6
    ounces dark mixed fruit (rasberrys, blackcurrants, mulberries, blackberries, etc)
  • 2
    tablespoons water
  • 3
    tablespoons icing sugar
  • 4
    tablespoons whipped cream (Optional, to serve)
  • grated chocolate (, Optional, to serve)
  • 1
    tablespoon cornflour (or agar agar, not sure on the proportion though)


  • In a heavy based pan place the fruit, the water and 2 Tbsp Brandy (or juice, if you prefer).
  • Heat until just under boiling, add sugar and Cornflour, stir and boil for 5 minutes.
  • Reduce heat if too much liquid is evaporating.
  • In 4 small Ramekin dishes, place the sponge cake and drench in brandy (Use a fresh fruit juice if you dont want to use alcohol, but use less).
  • Cover with the"jam" you have just made.
  • Set aside and refrigerate when cool.
  • Break chocolate into a glass bowl and heat over a Bain Marie until it melts, remove from heat and place on a damp cloth so you can beat the mixture without it slipping around.
  • Beat the egg yolks and add them to the chocolate, beating thoroughly until it is homogenized.
  • Add kirsch, brandy or juice and beat again.
  • Leave to cool for 15 minutes.
  • Beat up the egg whites till the soft peak stage, then fold them into the chocolate mixture.
  • Spoon the mousse over the chilled sponge and jam in the ramekins.
  • Cover with foil and chill for at least 2 hours (or if your in a hurry shove'em in the freezer for 20 minutes and then put them in the fridge, not as nice but ok in an emergency).
  • To serve add a dollop of whipped cream and some shaved chocolate.