Jacqueline Cardelli’s Mousse au Chocolat

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ pound semisweet chocolate
  • ½ cup sugar
  • ¼ cup water
  • 4 eggs, separated
  • 2 tablespoons rum
  • Chopped pistachio nuts


    1. Melt the chocolate in the top part of a double boiler.

    2. Combine the sugar and water and cook for eight to ten minutes, to the syrup stage (when the syrup spins a thread).

    3. Stir the syrup into the melted chocolate. Add the egg yolks, one at a time, beating well after each addition. Remove the mixture from the heat and stir in the rum. Cool.

    4. Beat the egg whites until stiff. Fold them into the mixture. Heap the mousse into a serving dish or into individual dishes. Serve sprinkled with chopped pistachio nuts.