Chocolate Mousse ~ 1998 Family Circle ~ Cooking a commonsense guide.
Chocolate mousse ~ 1998 Family Circle ~ Cooking a commonsense guide.
  • 250 gram (8 oz) good quality dark chocolate, chopped
  • 3 eggs
  • ΒΌ cup sugar (60 grams/2ounces) sugar
  • 1 cup cream (250 ml/ 8 fl oz cream), softly whipped
  1. Method:
  2. Put chocolate in a heatproof bowl. Half fill a saucepan with water and bring to a simmer.
  3. Remove from the heat and place the bowl over the pan, making sure it is not sitting in the water. Stir occasionally until the chocolate has melted. Set aside to cool.
  4. Using electric beaters, beat eggs and sugar in small bowl for 5 minutes, or until the mixture is thick, pale and increased in volume.
  5. Transfer the mixture to a large bowl. Using a metal spoon, fold in the melted chocolate and then leave the mixture to cool.
  6. Fold in the whipped cream until just combined.
  7. Spoon into four 250 ml ramekins or dessert glasses and refrigerate for two hours, or until set.
Notes: [br]I found that this recipe set much faster than the Edmonds, and was quite firm. [br]It was very easy to do and very fast. I think this is best made on the day of serving.
Recipe by BakeandCut at