Frozen chocolate mousse

This delicious frozen delight is the winner of week's food fight


- 60g good-quality dark cooking chocolate (see note), broken into pieces
- 60g unsalted butter, chopped
- 2 teaspoons orange liqueur
- 2 eggs, separated
- pinch of salt
- 1 tablespoon caster sugar
- cocoa powder, to serve


Step 1

Lightly grease two 3/4-cup capacity ramekins or moulds. Line base and sides with a piece of plastic wrap. Allow plenty of overhang.

Step 2

Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Allow to cool for 5 minutes.

Step 3

Add liqueur and egg yolks to chocolate mixture. Stir until well combined.

Step 4

Using an electric mixer, beat eggwhites and salt in a small bowl until soft peaks form. Add sugar and beat well. Stir a third of eggwhite into chocolate mixture.

Step 5

Gently fold remaining eggwhite into chocolate mixture. Spoon into prepared ramekins. Fold over excess plastic wrap to cover. Freeze for at least 3 hours or overnight, if time permits, until firm.

Step 6

Using the plastic wrap, gently ease mousse from ramekins. Turn out onto chilled serving plates. Dust with cocoa and serve.

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