Ingredients
Method
- Melt chocolate in a heatproof bowl over barely simmering water. Stir in brandy or coffee if using. Cool for 10–15 minutes until just warm to the touch.
- Whisk egg yolks briefly. Gradually beat into the cooled chocolate, a little at a time, until thick and glossy.
- Whisk egg whites and salt to soft peaks. Add caster sugar gradually, whisking until glossy and holding soft peaks.
- Whip cold double cream to very soft peaks — just past pouring consistency.
- Fold one-third of the egg whites into the chocolate mixture to loosen. Fold in remaining egg whites in two additions until just combined — a few white streaks are fine.
- Fold in whipped cream gently until just combined.
- Divide between 6 glasses or ramekins. Cover and refrigerate at least 4 hours or overnight.
- Top with whipped cream, chocolate shavings, cocoa powder, or raspberries just before serving.
Notes
Use good quality dark chocolate (60–70% cocoa solids) — it determines the entire flavour of the mousse.
Cool melted chocolate until just warm before adding egg yolks — too hot will cook them.
Whisk egg whites to soft peaks only — overwhipping makes folding difficult.
Whip cream to very soft peaks — barely past pouring consistency.
A few streaks of white when folding is correct — do not overmix.
Stores in the fridge for up to 3 days. Does not freeze well.
