
My friend Suzy posted a recipe for
chocolate mousse last week. In her post she mentions the mousse I've been making for years. I was taught the recipe in cooking class with the
TipTopf cookbook. Most Swiss will be very familiar with this book as it covers anything from a delicious mousse, to baking bread, how to prepare meats and fish and traditional Swiss meals. If I'm ever looking for a straight forward recipe that goes back to basics - TipTopf is my choice.
I don't need the book for this recipe anymore - I make it for most potlucks or when I'm asked to bring dessert. It's simple, fast, transportable and soooooo good. I didn't actually make it this week - there was no reason to have such decadence in our fridge, but Suzy asked for the recipe, so here goes...
Chocolate Mousse
(adapted from TipTopf)
serves 4 very generously
- 2 eggs
- 1-2 tablespoons of sugar
- 100g of high quality dark chocolate (I usually use 150g)
- 2 dl of whipping cream (almost 1 cup)
- Beat eggs and sugar until fluffy
- Beat eggs whites until stiff
- Beat cream until whipped
- Melt chocolate
(I learned to melt chocolate by breaking it up in pieces and putting it in a heat proof bowl and then pouring boiling water over it. The oil of the chocolate keeps the water on top. Let it stand for a couple of minutes until the chocolate is soft and melted then carefully pour out water. I still find this to be the fastest and best way to melt chocolate.)
- Combine egg/sugar mixture with melted chocolate
- Carefully fold in egg whites
- Carefully add whipped cream.
Make sure to combine well, but don't over-stir as you'll loose the 'bubbles' that make mousse so special.
Refrigerate for 1-2 hours. You can serve the mousse in individual cups/bowls or you can refrigerate your large bowl and scoop out nice sized servings with an ice cream scoop or large serving spoon. Serve with shavings of chocolate or berries.

Photos: 1, 2