Chocolate Mousse:

  • 225g (8oz) plain chocolate, broken into squares (minimum 55% cocoa solids)
  • 3 eggs
  • 2 tbsp Irish Cream Liqueur (like Coole Swan) 
  • 300ml (10fl oz) Cream, whipped

Chocolate & Pecan Brownie

Serves 8

  • 200g plain chocolate, finely chopped (at least 70% cocoa solids)
  • 65g butter 
  • 2eggs 
  • 135g caster sugar
  • 50g self-raising flour
  • 35g cocoa powder
  • 50g pecan nuts, roughly chopped

Chocolate Fudge Sauce

  • 25g (1oz) caster sugar
  • 150ml (¼ pint) cream
  • 2 tbsp Irish Cream Liquer
  • 175g (6oz) plain chocolate, finely chopped (at least 70% cocoa solids)


For the Chocolate Mousse

  1. To make the mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs with the liqeur in a separate bowl over a pan of simmering water until double in size. It is very important to ensure the water does not boil or it will cook the eggs.
  2. Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes. Meanwhile, whisk the cream in a bowl and then fold into the chocolate mousse. Cover with clingfilm and for 2-3 hours or overnight is fine.

Neven's tip: This mousse will keep for one week in the fridge

Chocolate & Pecan Brownie

  1. Preheat the oven to 160°C (325°F/gas mark 3). 
  2. Place 50g (2oz) of the chocolate in a heatproof bowl with the butter and set over a pan of simmering water until melted, then stir to combine
  3. Remove from the heat and leave to cool a little
  4. Whisk the eggs in a bowl until stiff and holding their shape, then whisk in the sugar until you have achieved a stiff sabayon that can hold a trail of the figure eight. 
  5. Sift the flour and cocoa powder into the sabayon and lightly fold in. 
  6. Add the melted chocolate mixture with the remaining finely chopped chocolate and the nuts and continue folding gently until all the ingredients are just combined. 
  7. Pour the chocolate mixture into a deep-sided (6 x 8n) baking tin lined with parchment paper
  8. Bake for 20–30 minutes, until the top is crusty but the centre is still a little soft

Chocolate Fudge Sauce

  1. Place the sugar, cream and liqeur in a pan and bring to the boil, stirring. Gentlly add in the chocolate and stir gently until completely melted. 
  2. This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed. Use warm or cold as required.

Neven's tip: This will keep happily for up to 1 week covered with clingfilm in the fridge.