Mousse au Chocolat Recipe


  • 5 egg yolks
  • 30 g icing sugar
  • 3 cl rum
  • 1 cup short black (or instant coffee in a little warm water)
  • 200 g dark chocolate
  • 125 g whipped cream
  • 5 egg white
  • 30 g sugar


  • melt chopped chocolate
  • cream icing sugar and eggs over hot water bath
  • cool both slightly down
  • add rum and coffee
  • add melted chocolate
  • add whipped egg white with sugar (soft peak)
  • add whipped cream

Do the last two steps quickly using a spatula rather than a whisk (so as not to destroy the air bubbles in the egg white).
Fill into portion bowls (makes app. 6 portions) or in a big glass bowl, and refrigerate.
Garnish with whipped cream and grated chocolate (or hail) just before serving.

I recommend to use the dark chocolate from the Fair Trade shops, divine :-)


If you live in New Zealand, then you can order my own sweet treats online here.

Quakebake Ltd., Napier, New Zealand    phone (06) 833 6446    © Copyright 2005 All rights reserved.

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