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Chocolate Mousse

Chocolate Mousse

I'm going to kick off Lusophile's recipe blog with a family favourite. It's as close as we can find to the mousse that you might taste in Portugal and it's incredibly easy too!

Makes approx 10 ramekins


  • 6 medium eggs
  • 100g caster sugar
  • 120ml milk
  • 200g dark chocolate (70% works well)
  • optional 2 tablespoons port or grand marnier (or any alcohol of your choice!)


  1. Separate the eggs.
  2. Heat the chocolate (we use the microwave.) Wait for it to cool, then add the egg yolks and mix. If you are adding alcohol, now is the time; add it to the chocolate mixture and stir in.
  3. Whisk the egg whites, slowly adding the sugar, until you get a consistent mousse with soft peaks.
  4. Bit by bit, slowly fold the chocolate into the egg white mousse. This will cause the mixture to lose some of its airy texture but don't worry. 
  5. Divide into ramekins and refrigerate for about 5 hours before serving. They will keep for up to 5 days in the fridge so a great dinner party option as you can prepare them in advance. After a couple of days there might be some egg separation with the egg white settling on the bottom of the ramekin.

* As the eggs stay raw, try to use eggs that are as fresh as possible.


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