| | Chocolate mousse
Chocolate mousse
Chocolate mousse 4.3-5 9
  • Calories: 2042 kj
  • Fat: 40g
  • Carbohydrates: 21g

How to Make:

  1. Place chocolate, butter and Tia Maria in a heatproof bowl or in top of double saucepan. Place over a saucepan of simmering water (make sure bowl doesn't touch water). Use a metal spoon to stir for 5 minutes or until mixture is smooth.
  2. Remove bowl from heat. Set aside for 5 minutes to cool slightly. Use metal spoon to stir egg yolks into chocolate until well combined.
  3. Use an electric beater to beat the cream until soft peaks form. Use a metal spoon to gently fold the cream into the chocolate mixture until combined.
  4. Use an electric beater to beat the egg whites in a large, clean dry bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into the chocolate mixture. Fold in the remaining egg whites until combined.
  5. Spoon chocolate mixture evenly into six 185ml (3/4-cup) glasses or serving dishes. Cover with plastic wrap. Place in the fridge for 3 hours or until firm.
  6. Use an electric beater to beat the extra cream until firm peaks form. Place in a clean piping bag fitted with a 2cm-diameter fluted nozzle. Pipe cream in a spiral on top of each mousse. Top with a cherry.
Time for preparing:
5 min.


  • 200g dark cooking chocolate, chopped (Nestle brand)
  • 20g butter
  • 2 tablespoons Tia Maria liqueur
  • 250ml (1 cup) thickened cream
  • 3 eggs, separated
  • 125ml (1/2 cup) thickened cream, extra
  • 6 maraschino cherries with stems, to decorate