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Chocolate mousse French recipe

Mousse au chocolat dates back to at least the late 1800s with mousse translating to 'foam'.


  • block of dark chocolate
  • 300ml thickened cream
  • 4 eggs, separated
  • 1-2 tablespoons Cognac (or Kahlua)


  • Break chocolate into small pieces and microwave for 2 minutes on medium high or until melted then allow to cool slightly.
  • Add egg yolks into melted chocolate and Cognac/Kahlua.
  • In separate bowls, whip cream and egg whites to soft peak stage.
  • Gently fold cream the egg whites into the chocolate mixture.
  • Spoon mousse into individual serving dishes.
  • Refrigerate until firm.

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