Ingredients Jump to Instructions ↓

  1. Real French Chocolate Mousse

  2. 300g bittersweet chocolate

  3. 200g soft unsalted butter

  4. 8 eggs

  5. 1/2 glass castor (granulated) sugar

  6. 1/4 glass water

  7. pinch salt

  8. Note: don't use a large glass for measuring the sugar and water,

  9. just an ordinary sized glass.

  10. Separate the eggs, melt the sugar in the water, bring to the boil

  11. and let become lukewarm. Melt the chocolate in a double boiler

  12. (or in a bowl over a pan of simmering water), add the sugar syrup,

  13. mixing well. And now the secret touch - add 2 generous spponfuls

  14. of a good whiskey!! Pour the chocolate mixture slowly over the

  15. yolk, mixing well again. Stir in the soft butter.

  16. Beat the egg whites to a stiff peak with a pinch of salt (no salt

  17. is needed if you use a copper bowl). Fold the egg whites gently

  18. into the chocolate mixture. Keep refrigerated for at least 5 hours

  19. (or better still, overnight) before serving.

  20. Note: Instead of whiskey you can use anything you like - Grand Marnier, Tia Maria and Frangelico or Amaretto liqueurs are delicious.

  21. Also, don't use cooking/baking chocolate, use a very good Bittersweet

  22. eating chocolate, Sarotti or Schwarze's are good (German brands).

  23. 8 - 10 or generously fills a

  24. 23cm (9 1/2 inch) tart.


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