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Recipe for :

Jenny's Chocolate Mousse

This recipe was sent by Chef Jim Fisher, who now runs cooking holidays in the Dordogne, but is actually a recipe from his daughter Jenny.

If you would like to know more about Jim and how he gained his love of cooking why not have a look at his biography page <click here>

To find out more about the cooking holidays in France at Jim's cooking school in the Dordogne you will need to visit his web site <click here>

Earlier this year, as part of a school initiative, Jenny and her classmates were sent on a stage or work experience. The children chose a variety of occupations such as a hair dresser's, a beauty salon, a garage, etc and Jenny chose to work in a local restaurant, La Vieille Grange (The Old Barn).

She was there for four days and came home each evening with an impressive array of cuts, stains and stories to tell . . . which consisted largely of having to wash up huge stacks of wobbling pots and pans!

She also came home with a few really good recipes which Pascal, the chef / patron, allowed her to make for the lunchtime diners, such was his confidence in her abilities.

So, here is one of the best chocolate mousses I've ever eaten . . .


6 eggs
320g (12oz) strong dark eating chocolate
30g (1oz) unsalted butter
pinch of salt


  • Separate the eggs.
  • Break the chocolate into small pieces and put them in a roomy bowl set over a pan with a centimetre of barely simmering water. Add the butter and allow the chocolate to melt.
  • In the meantime, whisk the egg whites to the soft peak stage. In a separate bowl, break up the yolks.
  • When the chocolate and butter have melted stir in the yolks, then fold in the whites in three batches until seamlessly combined.
  • Pour into ramekins and refrigerate for a couple of hours, or until set.

Serves 6

Chef Jim Fisher