Chocolate Mousse

Great with thin biscuits and whipped cream.


  • 200 g dark chocolate (70%)
  • 4 large eggs (separated)
  • 200 ml double cream
  • 1 flake bar (crushed)
  • 10 ml baileys or brandy (optional)
  • 1 tblsp caster sugar


  1. Break chocolate into small pieces and place in heatproof glass bowl.
  2. Using a saucepan bring water to the boil remove from the heat and place the bowl containing the chocolate on top. Allow to melt stirring occasionally.
  3. Whisk in egg yolks to the melted chocolate and if using, add the Baileys or Brandy into the chocolate mixture.
  4. Semi-whip the cream and add into the chocolate mix.
  5. Put the egg whites into a clean grease free bowl and using either a hand or electric whisk, beat until they are fluffy and then add the caster sugar.
  6. Fold the egg whites into the chocolate mixture and add the crushed flake bar.
  7. Spoon the mousse into 4 glasses and put into the fridge for at least 30 mins.
  8. This mousse is delicious served with thin biscuits and topped with whipped cream.


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