Really Rich Boozy Chocolate Mousse with White Chocolate Sauce

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A very rich, thick and satisfying mousse. Serve in small portion; most people cannot finish a whole bowl.

Serves: 12, or 6 greedy people

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert · chocolate · pudding ·


For the Mousse;

2 large bars (approx 400g per bar) of dark chocolate (bourneville or a mix of dark and very dark, for a richer flavour)
1 knob unsalted butter
4 eggs
2 large cartons double cream
a splash of amaretto or brandy (cherry brandy works well)

For the Sauce;

1 large bar good white chocolate
1 large carton single cream
6 red/pink peppercorns

Grated chocolate to serve


Half-fill a pan with water, cover with a bowl and bring to the boil. Whilst heating the water, immediately add the dark chocolate, broken, and the knob of butter to the bowl. Stir until the chocolate has almost completely melted. Immediately pour into a mixing bowl and start adding the cream. Stir continuously to prevent the chocolate from curdling, then add the alcohol once the cream is fully mixed in. Separate the egg whites from the yolks. Add 1 yolk to the chocolate and reserve the rest. Beat the egg whites until they are stiff and peaked. Add the chocolate mix to the egg whites and fold in. Cover and refridgerate while the mousse sets. Meanwhile, melt the white chocolate in a clean bowl using the same method. This must be watched very carefully as white chocolate curdles very easily- if it starts to curdle, add small amounts of single cream and mix in VERY RAPIDLY to maintain consistency. Once the white chocolate has mostly melted, add 1 or 2 of the remaining egg yolks and remove from the heat. Beat in the single cream, then crush the peppercorns very finely and add them to the mix. Chill. Serve in martini glasses with a sprinkling of grated dark and white chocolate, flaked almonds and a cherry.


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