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Rich Chocolate Mousse

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Rich Chocolate Mousse

Rich Chocolate Mousse

An intense and indulgent after-dinner treat with a boozy hit… for the adults.


Serves 4

100g good quality dark chocolate, about 60% cocoa solids
1/2 tsp Amaretto
4 eggs


  1. Chop the chocolate up into small pieces and place in a heatproof bowl. Bring a small pan of water up to boiling point, then remove it from the heat and place the bowl of chocolate on top, making sure the bowl isn’t in direct contact with the water. Allow the chocolate to melt, stirring occasionally, then remove the bowl from the pan, add the Amaretto and set aside to cool a little.
  2. Separate the eggs into two medium bowls. Whisk the whites to medium-stiff peaks.
  3. Stir the melted chocolate into the egg yolks until evenly combined.
  4. Using a large metal spoon or rubber spatula, stir a large spoonful of the egg whites into the mixture to loosen it, then carefully fold in the remainder of the egg whites (see below).
  5. Divide between 4 individual dishes or glasses and wipe away any drips.
  6. Chill for at least 4 hours before serving. The mousse can be served as it is, or decorated with chocolate curls or fresh raspberries.


Substitute the Amaretto for Kahlua, Irish cream, brandy, Cointreau or creme de menthe. Alternatively, for the non-drinkers and
little ones, leave out the alcohol or try flavouring the chocolate with 8-10 drops of flavoured oil, such as mint, bitter orange or basil,
adding the oil to the chocolate before melting.


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