By Nigella Lawson
Updated Feb. 28, 2024
- Total Time
- 30 minutes plus 2 to 6 hours' refrigeration
- Rating
- 4(148)
- Notes
- Read community notes
This is a not-very-sweet, very grown up chocolate mousse, and it is quite easy to make. If you prefer the idea of a chocolate orange mousse, substitute Cointreau. Rum works well, too. Or you could use coffee in place of the alcohol. In any case, eating it is an example of living well.
Featured in: AT MY TABLE; In Defense Of Poor, Maligned Chocolate
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Ingredients
Yield:2 servings
- 4ounces bittersweet chocolate, chopped into small pieces
- 2tablespoons cherry brandy or kirsch
- 1tablespoon butter
- 1tablespoon light corn syrup
- 2 or 3tablespoons sugar, as needed
- 2large eggs
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
527 calories; 28 grams fat; 15 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 3 grams dietary fiber; 55 grams sugars; 9 grams protein; 85 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
Step
2
Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
Step
3
Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.
Ratings
4
out of 5
148
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Cooking Notes
Susan L
Don't be so wimpy
Unless you are severely compromised, eggs are fine. Probably healthier than you are
Belinda S
This was really excellent.
I made the mistake of not letting the chocolate mixture cool enough, so when I folded in the egg whites, it did not stay light and fluffy, but rather became more of a pudding consistency. Nevertheless, I topped it with a dollop of whipped cream and a few raspberries, and everyone thought it was delicious.
I used an Italian liquor (like an amaretto) and it was quite sweet so would use one less tablespoon of sugar next time.
Jane F
You might want to pasteurize the eggs first.
Hayford Peirce
I've made it a couple of times, and it's superb. One of the very best variations of the classic version. And, unlike many variations, no extra work....
tara
Hi, you can buy fresh pasteurized eggs in any grocery store -- no need to spend all the effort and time pasteurizing them yourself.
Hayford Peirce
Have made it several times over the years -- it's delicious. I follow the recipe exactly, using Cherry Heering as the alcohol....
Frank Wallace
Just leave it out. You'll never know the difference.
KB
Did not have corn syrup, so replaced with agave syrup. Used brandy for the alcohol. Came out great using good semi-sweet chocolate chips. Delicious and easy. Also nice to have a recipe for 2 servings. A+
Hoo
Makes large servings— one recipe can serve 4 people. Delicious!
Mary (Cville)
Hooray for a recipe that serves two--so many of the recipes require a lot of math to adjust for a small household. I included pulverized fresh cherries that had been steeped in spiced rum, with a little added sugar as the chocolate was Ghirardelli's bittersweet baking chips. We topped it with a little whipped cream. Happy Chocolate Day!
Sarah Campbell
This is a good recipe. I only used one tablespoon of sugar plus a pinch in the egg whites while they were beating. I do think it needs a bit more Kirsch. I tasted it then added a dab more. It also tasted better after a night in the fridge. My chef father appreciated the classic egg technique. Raw eggs are perfectly fine, but it’s always good to wash the shells first and don’t use cheap factory supermarket eggs.
DCM
Made this last night, and everyone thought it was great! Divided it into three servings and it was so rich, no one was left wanting more. One tip, I cut the added sugar in half, and that was plenty. Overall very pleased.
Camilla
Just made following the recipe and came out perfect. I didn’t have syrup so used honey instead. Added a bit of vanilla and a bit extra rum. Delicious, amazing texture, and so easy!
JDM
Amazing. I did wisk the yolks only because, I thought I was supposed to. I served it with cherry preserves and whip cream with a few drops of almond. Man.
Lisa Summerlin
What is the best substitution for the corn syrup? I am allergic to corn.
Frank Wallace
Just leave it out. You'll never know the difference.
Hayford Peirce
Have made it several times over the years -- it's delicious. I follow the recipe exactly, using Cherry Heering as the alcohol....
Hayford Peirce
I've made it a couple of times, and it's superb. One of the very best variations of the classic version. And, unlike many variations, no extra work....
My name is Jeff
Hey, Jane I did pasteurize the eggs and it tasted a lot worse then it did when I did the original recipe
tara
Hi, you can buy fresh pasteurized eggs in any grocery store -- no need to spend all the effort and time pasteurizing them yourself.
Belinda S
This was really excellent.
I made the mistake of not letting the chocolate mixture cool enough, so when I folded in the egg whites, it did not stay light and fluffy, but rather became more of a pudding consistency. Nevertheless, I topped it with a dollop of whipped cream and a few raspberries, and everyone thought it was delicious.
I used an Italian liquor (like an amaretto) and it was quite sweet so would use one less tablespoon of sugar next time.
Jane F
You might want to pasteurize the eggs first.
Susan L
Don't be so wimpy
Unless you are severely compromised, eggs are fine. Probably healthier than you are
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