Chocolate Cointreau Mousse

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  • 4 large eggs, separated
  • 150g dark chocolate, chopped
  • 1 tablespoon cointreau or other orange liqueur
  • 1 1/4 cups  cream, softly whipped


Whisk the egg whites until stiff peaks form. Melt the chocolate in a bowl that fits snugly over a saucepan of simmering water and stir in egg yolks and cointreau. Stir the chocolate mixture into the cream, then gently but thoroughly fold in the egg whites. Pour into 6 small individual serving bowls and chill in the refrigerator until set.



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