Wicked chocolate mousse

Wicked chocolate mousse

225g plain chocolate such as Bourneville, broken into small pieces

a knob of butter

1 tbsp brandy, optional

3 large eggs, separated

150ml double cream, lightly whipped

Measure the chocolate into a bowl and sit it over a pan of simmering water. Melt slowly and do not allow the chocolate to become too hot.

Stir in the butter, brandy and egg yolks one at a time and mix until combined. Set aside to cool a little.

Whip the egg whites until just stiff. Fold into the chocolate mixture with the whipped cream. Fold to combine.

Spoon into a glass bowl (1-litre capacity) or 6 stemmed glasses or ramekins. Transfer to the fridge to set.

Serve with fresh berries or a compote of oranges.

This recipe is courtesy of 'Mary Berry's Christmas Collection' published by headline.

Main ingredients
Chocolate, Eggs, Alcohol

Recipe Type
Dessert, Entertaining, Family Dinners

Special Info
Nut free

Level of Difficulty

The mousse can be made up to a day ahead. Freezes well for up to a month.

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