This should really be called “Tish’s Chocolate Mousse” as it is my mum’s recipe that has been made in our family since the early 1970’s. Although my mum does not make this weekly any more, my sister (who has taken the recipe to Australia), manages to produce it at least monthly.
This recipe is really versatile in as much as you can make a purely “adult” mousse or a yummy “family” mousse.
I have put the basic recipe below, with suggestions of how to adapt the recipe to suit mood and circumstances!
enough for 6
180g dark chocolate
6 large eggs (works best if eggs are very fresh and at room temperature)
2 Tbs strong coffee
- Melt the chocolate in a bain Marie.
- Separate the eggs.
- Whisk the egg yolks until a bit lighter in colour, gently stir in the cooled coffee.
- In a separate bowl whisk the egg whites until they hold a soft peak.
- Stir the melted, cool chocolate into the egg yolks and coffee.
- Add 1 scoop of the whisked egg white to the egg yolk mixture and gently fold in with a metal spoon.
- Add the remainder of the egg whites to the yolk mixture and carefully fold in, with the metal spoon.
- This is the mousse which now needs to be chilled for a couple of hours before eating – you can scoop into 6 ramekins, teacups or 1 bowl. Cover and place in fridge.
Although you can make this mousse the day before it is best made and eaten on the same day. It can be kept for up to 3 days after making.
- To make a more adult mousse use very dark chocolate (72%), you can also up the amount of chocolate used. This will make a slightly denser mousse, but far more satisfying for serious chocoholics!
- For a mousse suitable for younger persons, add a milkier chocolate.
- If you want to add other flavours, orange zest works well, substitute brandy for half of the coffee, a small amount of ground cardamom creates a sophisticated mousse, as does a little finely chopped chili (only if using dark mousse – try a tiny bit of grated lime zest with the chili!)