Chocolate Mousse

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

For best results, use the finest chocolate and leave the mousse to chill for at least six hours before serving so that flavors mellow.


  • 6 oz/175 g semisweet chocolate, chopped
  • ¼ cup/60


  1. Heat the chocolate in the coffee or water, stirring until melted. Simmer until slightly thickened but still falling easily from the spoon. Remove from the heat and beat the egg yolks one by one into the hot mixture so they thicken slightly. Beat in the butter and rum or vanilla. Let the mixture cool until tepid.
  2. Stiffly whip the egg whites. Add sugar and contin