Chocolate Mousse

  • Preparation Time30 mins
  • Serves6
  • DifficultyEasy
60g butter
270g dark chocolate (60% cocoa)
6 egg yolks
6 egg whites
6 tbsp sugar
1 tbsp rum
150g whipping cream

For this recipe, you will need a Kenwood food processor.

Place the butter and chocolate into a heat proof basin.

Place some water into a saucepan and place the basin on top. The water shouldn’t touch the base.

Heat the saucepan and bring the water to a simmer.

Melt the chocolate and butter stirring all the time.

Attach the whisk attachment to the food processor.

Add the egg whites.

Switch to high speed, as the whites thicken sprinkle in 4 tbsp of the sugar. Make sure you do not add the sugar too quickly or the meringue will collapse.

Whisk until the whisk leaves a trail in the meringue as it goes around.

Take the meringue out of the bowl and reserve.

Place the yolks and the remaining 2 tbsp of sugar into the bowl with the whisk attachment.

Beat until the mixture is light and fluffy.

With the machine running add the melted chocolate and rum.

Add the cream and beat until the mixture thickens.

Then add the meringue and mix using the pulse button.

Pour the mixture into tall glasses and place into the fridge for at least 2 hours.

Recipe courtesy of Kenwood

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