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The Great British Bake Off's Mary Berry's Wicked Chocolate Mousse Recipe

PUBLISHED: 10:37 03 August 2014 | UPDATED: 12:44 10 August 2015

Mary Berry's Wicked Chocolate Mousse


Plain and simple chocolate mousse – no frills. A good pudding to serve if you have all ages coming for lunch. It can be made in glasses or ramekins.

Serves 6-8

225g (8 oz) plain chocolate, broken into small pieces • a knob of butter • 1 tbsp brandy (optional) • 3 large eggs, separated • 150ml (¼ pint) double cream, lightly whipped 

Method

1 Measure the chocolate into a bowl and sit over a saucepan of simmering water. Melt slowly and do not allow the chocolate to become too hot.

2 Stir in the butter, brandy and egg yolks one at a time and mix until combined. Set aside to cool a little.

3 Whip the egg whites until just stiff. Fold into the chocolate mixture with the whipped cream. Fold to combine.

4 Spoon into a glass bowl (1 litre/1¾ pint capacity) or 6 stemmed glasses or ramekins. Transfer to the fridge to set. Serve with fresh summer berries or a winter compote of oranges.

To prepare ahead
Can be made up to a day ahead. Freezes well for up to a month.
To cook in the Aga
Sit the chocolate on the back of the Aga to melt gently.



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