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Decadent Chocolate Mousse

First Published in New Hampshire Seasons - Oonagh's Kitchen (Nov. 1999)

The chocolate mousse recipe is truly addictive. Technically, it is actually a chocolate ganache, but a real chocolate mousse should be made with raw eggs and people are cautious about salmonella nowadays. This is probably the single most popular recipe I have ever taught or produced. In fact I have students:
  • who know how long it takes to chill before eating,
  • who know how long it takes to thaw from the freezer
  • who freely admit to scraping spoonfuls straight from the freezer.
In my classes it became almost a competition to see what new dessert I could create around this truly decadent, heavenly chocolate mousse. It goes without saying it is also extremely popular with clients.

Lots of delicious uses

The mousse is very simple, the only fact to remember is that it needs at least four hours in the refrigerator. It has lots of delicious uses:
  • While still warm, it can be used as a hot pouring sauce over banana splits, ice cream, cake etc.
  • Use Hershey's Symphony with toffee and almonds and it becomes a phenomenal fondue sauce.
  • When cool but still pourable, it can be poured slowly over a cake as a glaze.
  • When whisked like cream, it can be used to fill a layer cake, canoli, graham cracker crusts - both large and individual.
  • Pipe or spoon into mini foil cases for instant home made chocolates.
  • Pour half the liquid chocolate into a 9" cracker crust, leave to set and then spoon or pipe the whisked remainder on top. Finish with whipped cream, chopped nuts and grated chocolate. Mmmmm!
Use anywhere you want a 'melt in the mouth' chocolate experience. This mousse has now become one of our family traditions for Christmas Dinner. I have no choice in the matter, everyone demands it!

Easy Mousse au Chocolat

2 c (1 pint carton) Heavy cream or whipping cream
1 c Good quality milk chocolate (Hershey's Symphony or else Lindt)
[1c equals 6 oz of chocolate chips but I tend to use an entire 7-oz. bar of Hershey's Symphony. Not the nut version]
1 c Semi-sweet chocolate. I use Nestlé Tollhouse - don't use store brand
1/4 c packed light brown sugar
1 tsp. Vanilla essence
1-2 tbsp. liqueur (optional) rum, brandy, coffee, or orange with grated rind of 1 orange


1. Heat cream, sugar, essence and liqueur to near boiling point (known as scalding the cream) in either the microwave or a saucepan. Chop chocolates together in a processor or grate finely, (you can leave the chocolate in rough chunks but it will take longer to melt down). Once the cream is hot enough, pour over the chocolates.

2. Leave to soften for five minutes and then either run processor or stir continuously until you have a smooth, glossy mix. It may be necessary to warm the chocolate mix a little more if you do not have either a food processor or the hand held Braun that can be used directly in a pan. There should be no lumps left in the mix.

3. Let cool and then refrigerate for at least four hours. It is much easier to make it one day and whip the next.

4. Whip mix with electric mixer until thick and fluffy, this should only take 1-2 minutes using an electric mixer. If you use a Kitchen Aid do not walk away and leave it beating, as you will have chocolate flavored butter!

5. Spoon or pipe mousse into one big bowl or individual serving dishes.

This sets firm but not rock solid. It is best when freshly whisked and served as it tightens up on standing, but still tastes wonderful. It will last unwhisked in the fridge for about a week.

This is so good; soon your family will want this dessert to become one of your traditions! Indulge!

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.

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Last modified: January 26, 2000
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