Recent Posts


Mousse de Chocolate Clássico ❦ Classic Chocolate Mousse

I must start by saying that I am not a sweets person at all. I never crave chocolate, GASP....I know I get that all the time. I much prefer savoury things. Every once in a very long while, I will crave my chocolate mousse. Blame growing up in the 80's and Portuguese. I mean have you ever gone to a Portuguese restaurant that doesn't have this on the menu? Me neither?

This my friends is the recipe for the real deal, not the whipping cream added version, which to me has more of a pudding like consistency. This is chocolate and eggs at their most spectacular. Use the freshest eggs you can get your hands on and wash them with warm soapy water, since the risk of salmonella is on the shells. The inside of an egg is actually sterile. If you are still concerned, you can always buy pasteurized eggs in a carton.

The texture of the mousse is heavenly light and full of little air bubbles. You want to use really good chocolate for this, now is not the time to penny pinch. The mousse is stunning and sure to impress your guests. Once you taste my mousse you'll throw out all your other mousse recipes. It is that good. When ready to eat, my husband Carlos loves to add his own twist. He adds a teaspoon of his favorite brandy and blends it in. You can substitute with whisky, but he recommends 1/2 teaspoon as it is a bit stronger than brandy. All of our guests love this boozy touch.

Have a sinfully delicious Sunday

Enjoy XOXO

Mousse de Chocolate Clássico ❦ Classic Chocolate Mousse

Makes 8, 4oz. servings

200 g. Best quality dark chocolate, I used a mix of two different 70% cacao chocolates. The different nuances in them really add a depth of flavour to the mousse.

6 Free-range golden egg yolks, room temperature (very cold eggs take longer to reach the "ribbon stage")

6 Free-range golden egg whites, room temperature