Point + Shoot #17 – Chocolate Mousse

I have posted about my love of Chocolate Mousse before and I think my obsession with it is seriously getting out of hand now but I just can’t stop!

Last night we went over to a friend’s house for dinner so I made a bowl of Mousse for dessert. This time I used a block of Whittaker’s Hazelnut Chocolate and OMG it was divine.

Hazelnut Chocolate & Galliano Mousse

  • 250g (1 x block) of hazelnut chocolate, broken into small pieces
  • 1 cup heavy cream
  • 2 eggs (1 full egg & 1 egg white)
  • 3oml shot of Galliano


Put the pieces of chocolate in a bowl and sit bowl over a pan of simmering water until it melts, stirring gently with a spatula every now and then. When it’s melted, stand the bowl on a cold surface to cool down a little.

In another bowl, using an electric handheld whisk, whip the cream, egg, egg white and Galliano together.

You want soft peaks rather than a stiff mixture.

Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.

Divide mixture between 6 small glasses or empty in to a serving bowl.

Chill in the fridge before serving.


3 thoughts on “Point + Shoot #17 – Chocolate Mousse

  1. Yum yum!! You made me crave choc mousse through my pregnancy and I made the biggest serve of it a few weeks ago and it was SO good. Now I want to make it again πŸ™‚

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