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Chocolate Mousse

Egg Recipe - Chocolate Mousse RecipeServes 6


6 Large Golden Irish Free Range Eggs, separated
125g / 4 1/2 oz chocolate (52% of 60% cocoa solids)
6 tbsp caster sugar
Raspberries to serve (optional)


Break up the chocolate and melt over low-heat in a bain-marie, or a bowl over a saucepan of simmering water. Set aside to cool for a bit.

In a clean metal bowl, whisk the egg whites until stiff peaks form. It is obviously best to use an electric stand mixer or an electric whisk for this task.

In a separate bowl lightly mix together the egg yolks, sugar and melted chocolate.

With a clean metal spoon, gently fold the egg whites into the chocolate mixture, a spoonful at a time.

Leave to set in the fridge for at least 24 hours.

Tip: serve with raspberries for a tangy twist.