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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.

"This is my all time favorite Mousse dessert. It is rich, easy and always a hot talking subject when I serve it for guests".


300g (10oz) dark chocolate, chopped
300ml (10.fl.oz / 1/2 pint) carton thickened cream
2 tablespoons rum
4 egg whites
1/3 cup castor sugar
1/2 cup thickened cream, extra

  • Process chocolate in blender until finely grated.
  • Heat cream to just below boiling point, gradually add cream to chocolate while motor is still operating.
  • Add rum and continue to process until smooth.
  • Transfer chocolate mixture to a large bowl.
  • Beat egg whites in small bowl with an 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 two lots.
  • Whip extra cream until soft peaks form, fold cream through chocolate mixture.
  • Pour mousse into serving glasses. Refrigerate mousse several hours or overnight.

You can omit the Rum if preferred or add the same quantity of Cognac

Serves 8

Martin James