Rich chocolate mousse

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Not your pale and fluffy imitation, but the real thing, made of nothing but chocolate and fresh eggs, and a little cognac, it sets quite firmly, but melts in the mouth like rich chocolate ice cream. For a massive chocolate attack, double the recipe and serve in a huge white pot at the table, with one giant spoon.


  • 200 g (7 oz) chocolate couverture
  • 6 free range eggs
  • 1 tbsp cognac, Armagnac or rum


Break or chop chocolate into small pieces and place in a large heat-proof bowl standing over a pan of simmering water. Stir occasionally with a wooden spoon while chocolate melts.

Separate eggs, placing yolks in one large bowl, and whites in another. Beat egg yolks until well mixed. Remove chocolate from heat, allow to cool slightly, then pour into egg yolks while beating. Add cognac, mixing well:

Whisk the egg whites until stiff and softly peaky, but not too dry. Add a large spoonful of egg whites to the chocolate mixture and mix well, then gently fold in the remaining egg white. Pour mixture into a serving bowl.

Chill for an hour or two until set.