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400gm of dark bitter chocolate broken into pieces

8 eggs

4-5 tablespoons of white sugar

A small glass of milk

A tablespoon of Cognac or Brandy


Separate the eggs whites and yolks into two bowls.

Melt the chocolate with the milk ‘a bain-marie’ ( A hint – If you don’t have a double boiler place the chocolate pieces in a small bowl over a saucepan of boiling water and melt it this way.

When the chocolate has melted add in the Cognac or Brandy and mix to a smooth cream.

Beat up the egg yolks with the sugar and add to the chocolate.

Now beat up the egg whites with a tiny pinch of salt until the whites are stiff. You can do this in your mixer.

Add the chocolate and egg mixture slowly to the beaten up whites a little at a time.

Spoon the mousse into a large bowl or individual bowls and allow to settle in the fridge for several hours.

Decorate with a few pieces of dark or white chocolate flakes or some finely ground nuts before serving.