Chocolate Mousse


  • 265g  (9.35 ounces)  bittersweet 70% chocolate, chopped (I used the recommended Valrhona Guanaja)
  • just less than 1 cup (240 ml) water
  • 4 T sugar
  • 2T of brandy or any other liqueur of your choice (optional)

  1. Melt the chocolate, sugar and water together in a double boiler or a  bowl placed over a pot of boiling water.  Fill a large bowl with ice cubes and then place another, smaller bowl on top of this and keep to one side. When the chocolate has melted, empty this into the bowl standing on top of the ice (I simply placed the bowl I had melted the chocolate in directly onto the ice). Using an electric hand-held mixer, start beating the mixture until it thickens. As it cools it starts to thicken. This takes about 3 – 5 minutes, so be patient. Once it starts to thicken it very quickly goes very hard, so I suggest spooning it into your serving dishes while it is still fairly soft. I let it go a little to long. If you find the chocolate is grainy, you can heat it over the double bowler again and repeat the process until it is the texture that you like. I added the brandy towards the end of the mixing. It can be served immediately.

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