Very retro, but always a winner – chocolate mousse is dead easy to make and can be dolled up or down as the budget and the mood takes you. Serves 4 – 6
60 g butter or margarine (60 ml) 170 g light brown sugar (200 ml) 1 large egg
140 g cake flour (250 ml)
30 ml cocoa powder (10 g) 15 ml baking powder
2 ml salt
200 ml low-fat milk
250 ml water
200 g brown sugar (250 ml)
25 ml cocoa powder 5 ml vanilla essence
300 g dark chocolate, broken into pieces
4 large eggs
120 g castor sugar (125 ml) 15 ml rum or brandy (optional) 500 ml fresh cream, whipped
- Cream butter and sugar, add egg and beat until light and fluffy.
- Sift dry ingredients, and add alternately with the milk to the butter mixture.
- Spoon into a large 20 x 28 cm greased ovenproof dish.
- Make syrup by mixing all ingredients except essence into a saucepan.
- Heat and stir until sugar has dissolved and mixture starts to boil. Add essence.
- Pour syrup over batter.
- Bake in a preheated oven of 180°C/160oC fan/ Gas mark 4 for 30 minutes.
- Dust with icing sugar when serving cold.
- Serve with cream, custard or thick low-fat yoghurt.
- Use two fresh pears, peel, core and slice and arrange in chocolate batter. Bake as above.
- Add 6 apricots, stone, and slice and arrange in chocolate batter. Bake as above.
- For a richer creamier sauce use milk in the sauce instead of water.
- Place chocolate in a bowl and microwave on 70% power for 2 minutes, stirring now and again until chocolate has melted.
- Using a large electric food mixer with the whisk attachment, beat eggs and sugar in the bowl for about 5 minutes until thick, pale and increased in volume.
- Fold in the melted chocolate, rum or brandy if using, and the whipped cream.
- Spoon into 4 – 6 containers.
- Place in the refrigerator to set for at least 2 hours.
- Decorate with a little extra whipped cream and chocolate leaves or shards.
- This recipe contains raw eggs.
- Do not add warm chocolate to cold cream as it will solidify immediately.