The Easiest Chocolate Mousse in the World

IanIan Rudd
Rate this

Makes 6 to 8

Makes 6 to 8
Makes 6 to 8


  • 300ml cream
  • 250g dark chocolate, chopped
  • 3 egg yolks
  • 3 tbsp liqueur - Cointreau or Kahlua,
Save a shopping List


Heat cream until just about to boil. Throw everything in a blender and run machine until the racket stops. Pour into little espresso coffee cups or liqueur glasses and chill at least 3 hours, preferably overnight.

Recipe Notes

Edit note

can substitute liqueur with strong sweetened espresso coffee (or substitute with 1 tsp of vanilla or peppermint essence) Lasts in fridge for a few days

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web