Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century recipe for chocolate mousse. There are various versions, but this is particularly rich in flavour and consistency and easy to make.


  • 4 oz. (120 g.) bitter chocolate
  • a pinch of salt


Melt the chocolate in a basin over a saucepan filled with boiling water. When the chocolate has melted add the egg yolks and a pinch of salt and whisk well over the heat until it thickens like very stiff custard. Flavour with the brandy. Allow to cool, then fold in the stiffly beaten egg whites. Serve in individual glasses with whipped cream on top. It may be flavoured with rum instead of brand