Watch Neven's Portuguese Food Trails Wednesdays at 8.30pm on RTÉ One.


Serves 4-6 (depending on serving dishes used)


  • 75g caster sugar
  • 5 medium eggs, separated
  • 150g dark chocolate (minimum of 55% cocoa solids)
  • 15g butter
  • Freshly whipped cream, to serve
  • Raspberries, to serve
  • Chocolate bar, grated, to serve


  1. Place the chocolate and the butter in a heatproof bowl over a pot of simmering wate
  2. Stir with a spoon and when melted, set aside
  3. Separate the yolks from the egg whites and place into 2 separate bowls.
  4. Using an electric mixer beat the egg whites, after 1 minute add 1 heaped teaspoon of the caster sugar and mix again until stiff peaks form and set aside
  5. Using the same electric mixer, lightly beat the egg yolks and the remaining sugar until a creamy mixture is obtains and the sugar has been incorporated
  6. Add the melted chocolate/butter into the egg yolk mixture and using a spatula gently mix together
  7. Add in half of the whipped egg whites and fold gently with a spatula
  8. Gently fold in the remaining egg whites
  9. Pour the mousse in a large bowl or in individual bowls/glasses and place in the fridge for 3-4 hours, or overnight
  10. Remove from fridge and serve the mousse garnished with freshly whipped cream, raspberries and grated chocolate