Tuesday, 12 February 2013

Chocolate Mousse

I really enjoyed this fluffy, light chocolaty mousse, topped with pitted prunes.  Easy to make, takes about 30 minutes, refrigerate for a further 30 minutes if you want to serve it nice and cold.  An ideal dessert for a hot day...


  1. 100g semi-sweet chocolate
  2. 2 tbs unsalted butter
  3. 3 tbs strong coffee
  4. 1 tsp Bundaberg rum  (reminds me of the flood victims.  Hope you're all doing ok)
  5. 3 large eggs (separated)
  6. 1 tbs castor sugar
  7. 250mL whipping cream


  1. Melt the chocolate and butter in a medium bowl, over a pot of simmering water.
  2. Add the coffee and rum and whisk until all is melted.  Remove from heat.
  3. Whip the cream till stiffness forms and then refrigerate.  Wash beaters to prepare for the egg whites.
  4. Once the chocolate cools to a point where a small portion is just warm to taste, add the egg yolks.
  5. Whisk the egg yolks in with the chocolate and the mixture should thicken and glisten.
  6. Beat the egg whites till stiff peaks form and then beat in the sugar.
  7. Retrieve the cream from the fridge and in stages gently fold the cream and egg whites into the bowl containing the chocolate mix.
  8. The mousse should now form, light, airy and great to taste.
  9. Refrigerate until ready to serve.

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