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Dark Chocolate Mousse RECIPE

Las Vegas chef Les KincaidThis recipefor Dark Chocolate Mousse comes from Las Vegas chef Les Kincaid. Les was one of the earliest contributors to Hub-UK.

"I love anything to do with food, wine or golf. Most people 'eat to live' and most others 'live to eat'. I prefer the 'live to eat'. Cooking is said to be therapeutic. In today's hectic world, unless we engross ourselves into something relaxing, we'll go crazy, by the end of the day. So just get into the kitchen and try to be creative using your imagination. It need not be a gourmet meal or anything grand just something simple and satisfying."

You can find out more about Les and his views on food and cooking in his biography page or by visiting his website


12 large eggs, separated
1-1/2 cups sugar, divided
1/4 cup water
1 pound quality dark sweet chocolate

  • In top of double boiler, whisk together egg yolks and 1/2 cupsugar.
  • Place pan over double boiler bottom, which has, 1-inch of simmering water. Cook, whisking constantly, until mixture is thickened.
  • Remove from heat and remove top of double boiler pan; let cool.
  • Melt chocolate over low heat until smooth; set aside.
  • In small saucepan, heat water and remaining 1-cup sugar to a boil; boil for 2 minutes.
  • Meanwhile, in large bowl, whip egg whites until stiff, not dry.
  • Pour hot sugar syrup in a thin stream into egg whites, beating with portable mixer or whisk until blended.
  • Set aside.
  • Fold egg yolk mixture and egg white mixtures together; fold chocolate mixture into egg mixture until blended.
  • Spoon into footed dessert dishes. Chill.

Serves 12

Les Kincaid