Recipe courtesy of Gourmet Magazine

Chocolate Mousse

  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 4 servings
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4 tablespoons granulated sugar

2 tablespoon cornstarch

1 cup water

2 eggs

6 ounces fine-quality chocolate, chopped

2 tablespoon eau-de-vie-de framboise or raspberry liqueur

1/2 cup well-chilled heavy cream

Whipped cream, to serve

Chocolate curls, to serve


  1. In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days. Serve with whipped cream and chocolate curls.
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