Rich Chocolate Mousse

This intensely chocolate, foamy textured mousse melts in your mouth. Even restaurants can't match it.


4-8 (about 1 pint)


4 eggs 6 oz. semisweet chocolate pieces 5 T butter 2 T Cointreau/Triple Sec Whipped cream Optional garnishes: a few fresh raspberries, candied violets, shaved chocolate etc.

Nutritional information

No nutrition information available


Make the day before or early morning you'll be serving. * Separate the eggs. For best results, let whites warm to room temp, but it's not critical. * In the top of a double boiler, melt chocolate and butter, stirring. *Remove from over the hot water, let cool slightly and stir in eggs, one at a time. Add Cointreau. Let cool to close to room temp. * Beat the egg whites until stiff. * Gently fold the egg whites into the chocolate until there are no white streaks. * Pour into serving dishes. I use clear parfait style; this makes four. * When ready to serve, whip cream with a touch of sugar (and pipe or dollop onto top of mousse. Top with garnish: berries/violets/shaved chocolate.