"Food is an important part of a balanced diet."--Fran Lebowitz

Dark Chocolate Mousse Recipe

  Tried it? Rate this Recipe:


This recipe for Dark Chocolate Mousse, by , is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Pfarr
Added: Monday, March 23, 2009


50g/1 3/4oz white chocolate

For the Chocolate Mousse

1 medium egg yolk
1 tablespoon brandy
15g/ 1/2 oz melted butter
2 medium egg whites
1 tablespoon sugar
125ml/4fl oz double cream
175g/6oz dark chocolate, melted and kept warm

Spiced Tuilles

25g/1oz butter plus extra for greasing
25g/ 1oz icing sugar
1 small egg white
20g/ 3/4 oz plain flour
teaspoon of cinnamon, allspice and ground cloves

Raspberry Sauce -

50g/1 3/4 oz castor sugar
125g/4 1/2 oz raspberries
Lemon juice, to taste
Extra raspberries and mint sprigs, to garnish


Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water. When melted, place the chocolate in a greaseproof paper-piping bag. Pipe lacy ‘cobwebs’ of chocolate on to a baking tray lined with non-stick baking paper. Chill until set.

To make the mousse

Melt the dark chocolate in a heatproof bowl over a pan of gently simmering water. Beat in the egg yolk, brandy, butter and 3 tablespoons of the cream. In a large bowl, whip the remainder of cream until it holds its own shape on the surface, then fold carefully into the chocolate mousse mixture.

In a separate bowl, whisk the egg whites until they form soft peaks. Gradually whisk in the castor sugar and continue whisking until stiff but not dry. Gently fork the egg whites, a little at a time, into the chocolate mixture until well combined. Spoon the mousse into a large piping bag fitted with a star nozzle and set aside.

Pre-heat oven 190c/375f/gas 5

To make the tuille biscuits

Line a baking sheet with greaseproof paper and brush lightly with melted butter. In a bowl cream the butter and icing sugar together. Add the egg whites and whisk until smooth. Sift the flour and spices in and mix to a smooth batter. Spread the batter into four 10cm circles, about the thickness of a 10p coin, on to the greased baking sheet, with at least 2.5cm between them to allow for spreading. Cook for 6—8 minutes until lightly browned. Cool for a minute or so.

Carefully peel one from the sheet with a palette knife and shape it over an upturned ramekin or cup. Repeat to make three more ‘cups’.

To make the raspberry sauce

Combine the sugar and raspberries in a pan. Heat until almost boiling and simmer for 3 minutes, stirring. Purée in a blender, then rub through a sieve to remove the seeds. Add lemon juice to taste.

Number Of Servings:
Number Of Servings:
4 servings




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!