Baked chocolate mousse

Bingo Disco

Bingo Disco

5th January 2011
Bingo Disco

Baked chocolate mousse

This is a great easy desert great for a pub or bistro.


  • 675g dark chocolate (70% cocoa)
  • 450g unsalted butter
  • 10 eggs
  • 675g caster sugar


Preheat oven to 160 degrees C. Line a 27cm spring form pan with foil. Place the chocolate and butter in bowl over a saucepan of simmering water until melted. Remove from the heat and allow to cool.
Place eggs and sugar in a large bowl and beat with an electric beater for five minutes until thickened. Fold the cooled chocolate mixture into egg mixture stirring until well combined and reduced in volume.
Pour into the prepared pan, then place in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake in the over for one hour, cool in tray.
Cut and serve at room temp with ice cream or something.

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