Chocolate Mousse I

Chocolate Mousse I

25
S.EKSTEIN 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 30 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  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.

Reviews

25
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 m...

Most helpful critical review

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

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 m...

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!!

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

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

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 chocol...

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.

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!

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 ...

My mousse came out great. I do think the kind of chocolate you use will affect the flavor; however, I don't think the quality affects the consistency of the mousse itself. I used a cheap bag o...