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Easy Chocolate Mousse

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  • 2 Squares (1 oz eaach) semisweet chocolate, chopped coarsely
  • 1 Square (1 oz) unsweetened chocolate, chopped coarsely
  • 3 tb Brandy, dark rum or strong coffee
  • 2 Eggs
  • 1/3 c Sugar
  • 1/8 ts Salt
  • 2/3 c Heavy cream


A light mousse; the blender method (recipe follows) makes a darker, denser mousse.
whipped cream for garnish (optional)
In small heavy suacepan over low heat, melt chocolates with the brandy. Stir until smooth; set aside. In a small bowl, beat eggs, sugar and salt until fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate mixture until well blended. Spoon into serving bowl, 4 glasses or dessert dishes. Chill. Garnish with whipped cream.
Blender method: In blender whirl eggs, sugar and salt 45 seconds or until frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until smooth. Proceed as above.
From Gemini's MASSIVE MealMaster collection at