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


  • Break chocolate into small pieces and place in heatproof glass bowl.
  • 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.
  • Whisk in egg yolks to the melted chocolate and if using, add the Baileys or Brandy into the chocolate mixture.
  • Semi-whip the cream and add into the chocolate mix.
  • 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.
  • Fold the egg whites into the chocolate mixture and add the crushed flake bar.
  • Spoon the mousse into 4 glasses and put into the fridge for at least 30 mins.
  • This mousse is delicious served with thin biscuits and topped with whipped cream.

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