Recipe: Marbled chocolate mousse (Mousse au chocolat marbree)

By Grant Allen

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Marbled chocolate mousse. Photo / Doug Sherring
Marbled chocolate mousse. Photo / Doug Sherring

Serves 8

• 100gms of caster sugar
• 6 egg whites
• 350mls of cream
• 200gms of cooking chocolate
• 1 tablespoon of strong coffee
• 1 tablespoon of brandy (optional)
• A pinch of salt
• A pinch of cream of tartar


1. Place the chocolate in a heat proof bowl with the coffee and, if using, the brandy. The bowl should be suspended over a saucepan of water so choose a pot that will allow you to sit the bowl in it without the bowl touching the base of the pot.

2. Sit the bowl over a saucepan of water and gently heat the water. Keep stirring the chocolate with a wooden spoon as it melts, then remove from the heat. Be careful not to get any water or steam close to the chocolate as it melts , this will cause the chocolate to seize ( go hard and lumpy) and you will need to start again.

3. Beat the egg whites with a pinch of salt and a pinch of cream of tartar until they are firm.

Add 50 gms of the caster sugar and continue to beat until firm.

4. Beat the cream and the remaining 50 gms of sugar until firm.

5. Add a little of the egg whites to the melted chocolate and fold these together, then continue to add the remaining egg whites, gently folding the two together.

6. You will now have a lovely dark chocolate mix and white whipped cream. Swirl both of these together, but do not over mix: the streaky combination should look like patterns on marble.

Spoon into some bowls or glasses and refrigerate until ready to serve.

- Herald on Sunday

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