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Chocolate Mousse

Servings: 8
Prep time: 30 minutes
Minimum 6 hours refrigeration.


3 x 3.5oz bittersweet chocolate, chopped
1 tbs butter
2 tbs hot water
1 tbs Grand Marnier (optional)
4 egg yolks
¼ cup sugar
2 cups heavy cream


Melt the chopped chocolate and butter (water bath, double boiler)

Add the hot water and Grand Marnier and stir to form a smooth paste.

Whip the cream and reserve in refrigerator.

Whip the egg yolks and sugar.

Add the chocolate to the egg yolks and stir until combined.

Fold in the whipped cream.

Pour in bowl or individual serving cups and refrigerate minimum 6 hours or over night.


Try folding in 2 teaspoons of coarsely ground black pepper into the mousse after adding the cream. The dark chocolate and pepper compliment each other beautifully.

To Serve:

Top with whipped cream and chocolate shavings.

Chef Rolf

About Chef Rolf

I love educating people about the culinary profession and passing on the knowledge to create delicious and healthy food. That is the basis for “Chef Rolf’s Kitchen Project.” I want to get people cooking again and I want you to enjoy it!