Elizabeth David's chocolate mousse recipe – a delicious recipe with vanilla chocolate, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the chocolate in a thick pan over a low flame with a tablespoon of water.
2
A tablespoon of rum added will do no harm.
3
Stir the chocolate until it is smooth.
4
Separate the eggs and beat the yolks.
5
Stir the melted chocolate into the yolks.
6
Whip the whites very stiffly and fold them over and over into the chocolate, so that they are perfectly blended, or the chocolate may sink to the bottom.
7
Put the mousse into a souffle dish so that the mixture just about comes to the top (nothing is sadder than a small amount of mousse hiding at the bottom of a huge glass bowl) and leave it in a cool place to set.
8
Unless in a hurry, don't put it on ice, as this tends to make it too hard.
307
kcal
Calories
19
g
Fat
19
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 4 Egga, 120 g (4.2oz) Plain or vanilla chocolate, 4 tbsp Water.
Yes, Elizabeth David's chocolate mousse recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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