Jeni Wright, Eric Treuille, Le Cordon Bleu

Chocolate Mousse

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This quick-and-easy mousse relies on the combination of chocolate, butter and egg whites for setting rather than gelatine. For six servings, melt 450 g unsweetened chocolate with 100 g caster sugar and 2 tbsp butter.

Cool, then add 6 egg yolks. Whisk 6 egg whites until they just hold their shape, then fold into the chocolate mixture. Cover and chill for at least 4 hours.

Adding egg yolks
Take care that the melted chocolate mixture is cool before adding the egg yolks. If it is hot, the yolks may cook and curdle.