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Recipe for :

Rich Chocolate Mousse

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here


300g dark chocolate, chopped
300ml carton double cream
2 tablespoons rum
4 egg whites
1/3 cup castor sugar
1/2 cup thickened cream, extra

  • Process chocolate until finely grated.
  • Heat cream to just below boiling point, gradually add cream to chocolate while motor is operating; add rum, process until smooth.
  • Transfer chocolate mixture to large bowl.
  • Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar a tablespoon at a time, beating well after each addition.
  • Fold egg white mixture through chocolate mixture in 2 lots.
  • Whip extra cream until soft peaks form, fold cream through chocolate mixture.
  • Pour mousse into serving glasses.
  • Refrigerate mousse several hours or overnight.

Serves 8

Martin James