Chocolate Mousse I24 Reviews
- Prep: 30 min
- Ready In: 4 hr 30 min
“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.” - by S.EKSTEIN
Original recipe yields 6 servings
- Melt the chocolate slowly in a double boiler over simmering water. Remove from heat and beat egg yolks into chocolate with electric mixer.
- 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.
Amount Per Serving (6 total)
- 239 cal
- 14.4 g
- 16.4 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"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 ad..." See moremit that THIS IS A REAL GOOD BITTER CHOCOLATE MOUSSE. You must try it if you're a chocolate connoisseur."
"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!!..." See more"
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