First Courses Main Courses Veg & Veggie Baking Desserts Christmas

Wicked Chocolate Mousse

Serves: 6-8
Plain and simple chocolate mousse – no frills. A good pudding to serve if you have all ages coming for lunch. It can be made in glasses or ramekins.
This recipe is from
Mary Berry's Family Sunday Lunches
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Ingredients

  • 225g plain chocolate such as Bournville, broken into small pieces
  • a knob of butter
  • 1 tbsp brandy, optional
  • 3 large eggs, separated
  • 150ml double cream, lightly whipped

Instructions

  • 1
    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.
  • 2
    Stir in the butter, brandy and egg yolks one at a time and mix until combined. Set aside to cool a little.
  • 3
    Whip the egg whites until just stiff. Fold into the chocolate mixture with the whipped cream. Fold to combine.
  • 4
    Spoon into a glass bowl (1-litre capacity) or 6 stemmed glasses or ramekins. Transfer to the fridge to set.
  • 5
    Dust with icing sugar.

  • Preparing Ahead

  • 1
    The mousse can be made up to a day ahead. Freezes well for up to a month.

  • In The AGA

  • 1
    Sit the chocolate on the back of the Aga to melt gently.
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