Quick and Easy Chocolate Mousse Recipe

If you’re anything like me sometimes you really want something sweet for after dinner, but you didn’t really have time, or you thought about it pretty late in the day.  This is really good in cases like this, it comes together in about five to ten minutes if you have an electric whisk, and if you really don’t want to wait, could be eaten straight away, it wouldn’t be set but it is thick from the start, and would be great with biscotti biscuits.

This recipe comes from Cook UK and can be seen here, although I would like to add that 50ml of brandy, rum, cointreau, baileys, I’d imagine any spirit you like really(maybe not gin though!), makes this just that little bit more scrumptious.

This does use uncooked eggs, generally eggs are reasonably safe these days so personally I have no concerns, but if you’re really worried I have found this recipe, yet to test it though!

This serves 4 really well, but would stretch to 6!


110g / 4oz bittersweet or semi-sweet chocolate, chopped

25 g / 1 oz butter

3 eggs, separated

50 g / 2 oz sugar

120 ml / 4 fl. oz double cream

1/2 teaspoon vanilla extract.

*50 ml brandy or the liquor of your choosing.

  • Break up the chocolate into small pieces and place into a small saucepan with the butter. Heat until melted (on a very low heat and stir continuously).  Normally I wouldn’t say to melt chocolate so directly and generally I use a bowl over a pan of simmering water, but as long as you keep a close eye on it you shouldn’t burn the chocolate(it is grim tasting if you do). Scrape the melted chocolate into a bowl and place in the fridge to cool down. Your bowl should be big enough to take the rest of the ingredients.
  • Whisk the egg whites with half the sugar until they hold soft peaks.
  • Whisk the cream with the remaining sugar and vanilla extract.
  • Take the cooled chocolate out of the fridge and beat or whisk the egg yolks into it, followed by the brandy / liquor.
  • Being gentle, Stir in a couple of spoonfuls of the egg whites into the chocolate, then fold the rest in. Then fold in the cream.
  • Spoon into the receptacles you want to use and refridgerate, for at least an hour ideally.  This will keep for around 48 hours if you cover them.
This entry was posted in Baking and Desserts and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s