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Chocolate Mousse I

Chocolate Mousse I

  • Prep

    30 m
  • Ready In

    4 h 30 m
S.EKSTEIN

S.EKSTEIN

Use a chocolate with a high cocoa content for best results. Feel free to use whisky, orange liqueur or anything you fancy, really, instead of the rum. This recipe can be made per person, using one ounce of chocolate and one egg for each. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Melt the chocolate slowly in a double boiler over simmering water. Remove from heat and beat egg yolks into chocolate with electric mixer.
  2. Beat in rum, orange liqueur, or vanilla extract, if desired. In a separate bowl, beat egg whites to medium-stiff peaks. Stir a large spoonful of egg whites into the chocolate mixture to loosen. Then gently fold the remaining egg whites into the chocolate. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. Will keep up to four days in refrigerator.
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Reviews

IVANDIEPART
26

IVANDIEPART

3/4/2004

As a Belgian, my expectations about chocolate mousse are quite high. I was a little bit surprised by this recipe containing no cream at all, but it sounded very easy to prepare and to scale. I must admit that THIS IS A REAL GOOD BITTER CHOCOLATE MOUSSE. You must try it if you're a chocolate connoisseur.

CHARLESBABBITT
25

CHARLESBABBITT

11/13/2003

Really quick and easy. When I made it a second time, I decided to add some cream that I had as well - don't do it, it was FAR nicer without!!

DELPHINEVILARDI
21

DELPHINEVILARDI

10/8/2003

SUPER SUPER SUPER!!! Just like my grandmother used to make. I'd forgotten how easy this was to make.

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