Chocolate Mousse I Recipe - Allrecipes.com
Chocolate Mousse I Recipe
  • READY IN 4+ hrs

Chocolate Mousse I

Recipe by  

"Use a chocolate with a high cocoa content for best results. Feel free to use whisky, orange liqueur or anything you fancy, really, instead of the rum. This recipe can be made per person, using one ounce of chocolate and one egg for each. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Melt the chocolate slowly in a double boiler over simmering water. Remove from heat and beat egg yolks into chocolate with electric mixer.
  2. Beat in rum, orange liqueur, or vanilla extract, if desired. In a separate bowl, beat egg whites to medium-stiff peaks. Stir a large spoonful of egg whites into the chocolate mixture to loosen. Then gently fold the remaining egg whites into the chocolate. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. Will keep up to four days in refrigerator.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 4 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2004

As a Belgian, my expectations about chocolate mousse are quite high. I was a little bit surprised by this recipe containing no cream at all, but it sounded very easy to prepare and to scale. I must admit that THIS IS A REAL GOOD BITTER CHOCOLATE MOUSSE. You must try it if you're a chocolate connoisseur.

 
Most Helpful Critical Review
Apr 13, 2005

The choclate tasted burned and crusty. I do not recommend this recipe at all. Sorry! 2 stars!

 

37 Ratings

Nov 13, 2003

Really quick and easy. When I made it a second time, I decided to add some cream that I had as well - don't do it, it was FAR nicer without!!

 
Oct 08, 2003

SUPER SUPER SUPER!!! Just like my grandmother used to make. I'd forgotten how easy this was to make.

 
Apr 21, 2007

Delicious. This took about 5 minutes to prepare and it came out wonderful. For the people who said it was clumpy, you need to make sure you fold it really well. Do that and you have a treat.

 
Oct 08, 2003

This mousse was great! VERY easy to make and it was delicious. All my friends loved it. Serve them in wine glasses with a little whip cream as garnish and they look awesome too!

 
Dec 22, 2007

Very good - I used Tia Maria as the alcohol, and 72% dark chocolate. It took quite awhile to blend the egg yolk/chocolate mixture with the egg white, and there were a few little lumps of chocolate left, but it tasted great. I served it in glasses with a side serve of vanilla bean ice cream to cut through the richness - guests loved it.

 
May 06, 2010

To the reviewer who said her chocolate became pasty after adding her egg yolks ...this will happen if you add your eggs in hot chocolate because it cooks up the eggs.Make sure the chocolate is somewhat cool to the touch when you add the yolks and you should not have a clumpy pasty chocolate mousse.

 

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Nutrition

  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 213 mg
  • 71%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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