This is such an easy mousse to make — with thanks to New Zealand’s own Edmunds Cookery Book.

Gav’s been using this recipe for nearly 20 years and of course it’s winner. Top with fresh whipped cream and chocolate shavings. And definitely add coffee liqueur if the kidlets aren’t around 😉

INGREDIENTS
150 g quality cooking chocolate (70% cocoa)
4 eggs separated
300 ml double cream
2 tbsp caster sugar
Cream and chocolate shavings to decorate.

METHOD
Break chocolate into the top of a double boiler and melt. Allow chocolate to cool slightly. (add in your liqueur of choice at this stage). Stir egg yolks into the chocolate, beat until thick and smooth. Beat the cream until thick and quickly fold into the chocolate mixture. Beat egg whites until stiff but not dry. Gradually add the sugar beating until thick & glossy.
Fold half of the egg white mixture into the chocolate mix and then repeat with the rest. Pour into 4 -6 individual dishes or one large dish and chill until firm. Serve decorated with whipped cream and chocolate shaving.

  • GavinK