Home > Dessert Recipes > Soufflés and Mousses > Chocolate Mousse Basque
Chocolate Mousse Basque
Ingredients
6 oz plain block chocolate
2-3 tablespoons water or black coffee
½ oz butter
1 dessertspoon rum or 2-3 drops vanilla essence
3 eggs
1 small carton (2½ fl oz) double cream
4-6 mousse or custard pots
Method
Break the chocolate into small pieces, put into a pan with the liquid and stir continually over a gentle heat to a thick cream. The chocolate should be hot but the sides of the pan never so hot that you cannot touch them. Take off the heat, stir in the butter and flavouring.
Crack each of the eggs, putting the whites into the basin and dropping the yolks, one at a time, into the chocolate pan; stir well after each addition. (It is important that the chocolate is hot when the yolks go in so that they get slightly cooked)
Whisk the whites to a firm snow, then stir briskly into the chocolate. When thoroughly mixed fill the small pots and leave overnight in the larder or refrigerator. For easy pouring turn the mixture first into a jug, scraping the pan out well. These mousses may be served plain or a blob of cream can be spooned on to the top of each mousse or piped with an 8-cut rose nozzle and forcing bag, preferably of nylon.
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