Use a chocolate with a high cocoa content for best results. Feel free to use whisky, orange liqueur or anything you fancy, really, instead of the rum. This recipe can be made per person, using one ounce of chocolate and one egg for each. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the chocolate slowly in a double boiler over simmering water. Remove from heat and beat egg yolks into chocolate with electric mixer.

    Advertisement
  • Beat in rum, orange liqueur, or vanilla extract, if desired. In a separate bowl, beat egg whites to medium-stiff peaks. Stir a large spoonful of egg whites into the chocolate mixture to loosen. Then gently fold the remaining egg whites into the chocolate. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. Will keep up to four days in refrigerator.

Nutrition Facts

238.7 calories; protein 8.2g 16% DV; carbohydrates 16.4g 5% DV; fat 14.4g 22% DV; cholesterol 187.2mg 62% DV; sodium 71.5mg 3% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/05/2004
As a Belgian my expectations about chocolate mousse are quite high. I was a little bit surprised by this recipe containing no cream at all but it sounded very easy to prepare and to scale. I must admit that THIS IS A REAL GOOD BITTER CHOCOLATE MOUSSE. You must try it if you're a chocolate connoisseur. Read More
(27)

Most helpful critical review

Rating: 2 stars
04/14/2005
The choclate tasted burned and crusty. I do not recommend this recipe at all. Sorry! 2 stars! Read More
(13)
41 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
03/05/2004
As a Belgian my expectations about chocolate mousse are quite high. I was a little bit surprised by this recipe containing no cream at all but it sounded very easy to prepare and to scale. I must admit that THIS IS A REAL GOOD BITTER CHOCOLATE MOUSSE. You must try it if you're a chocolate connoisseur. Read More
(27)
Rating: 4 stars
11/13/2003
Really quick and easy. When I made it a second time I decided to add some cream that I had as well - don't do it it was FAR nicer without!! Read More
(26)
Rating: 5 stars
10/09/2003
SUPER SUPER SUPER!!! Just like my grandmother used to make. I'd forgotten how easy this was to make. Read More
(21)
Advertisement
Rating: 2 stars
04/13/2005
The choclate tasted burned and crusty. I do not recommend this recipe at all. Sorry! 2 stars! Read More
(13)
Rating: 5 stars
12/22/2007
Very good - I used Tia Maria as the alcohol and 72% dark chocolate. It took quite awhile to blend the egg yolk/chocolate mixture with the egg white and there were a few little lumps of chocolate left but it tasted great. I served it in glasses with a side serve of vanilla bean ice cream to cut through the richness - guests loved it. Read More
(12)
Rating: 5 stars
04/21/2007
Delicious. This took about 5 minutes to prepare and it came out wonderful. For the people who said it was clumpy you need to make sure you fold it really well. Do that and you have a treat. Read More
(12)
Advertisement
Rating: 4 stars
10/09/2003
This mousse was great! VERY easy to make and it was delicious. All my friends loved it. Serve them in wine glasses with a little whip cream as garnish and they look awesome too! Read More
(12)
Rating: 4 stars
05/06/2010
To the reviewer who said her chocolate became pasty after adding her egg yolks...this will happen if you add your eggs in hot chocolate because it cooks up the eggs.Make sure the chocolate is somewhat cool to the touch when you add the yolks and you should not have a clumpy pasty chocolate mousse. Read More
(11)
Rating: 5 stars
05/17/2006
This was delicious! I added 3 tsps of Baily's instead and it gave it a really nice kick. Thanks! Read More
(9)