Chocolate mousse


Mousse au chocolat, using a very traditional recipe from the  O Livro de Pantagruel (a formidable cookbook, first edited in 1946, considered to be the bible of Portuguese cuisine. It is now on its 73rd edition. It has more than 5000 recipes and 1200 pages)

Chocolate mousse


  • 200 g  chocolate (I used Cailler Cremant Intense 64% – with silvery label)
  • 6 eggs
  • 6 tablespoons of  sugar (I use sugar cane – no snobbery intended, I had no white sugar left)
  • 50 g butter (no salt)


Mix the melted butter and the sugar until  you cannot feel the sugar granules

Add the six egg yolks, one by one. When the mix has an off white-ish color, add the melted chocolate (if you want to be a purist, the chocolate is melted in bain marie. I put it on the microwate for 4min, at defrost. When half of it is melted, take it out and mix.The remaining bits will melt on its own. Do not let boil!).

After well mixed, add the eggs whites, beaten until very firm (until you turn the bowl upside down and nothing moves. For extra fluffiness, add a few drops of lemon juice). The egg white should be added slowly, mixing slowly in the same direction with a wooden spoon. If you want to add Port or spirits, this is your opportunity.

Put in the fridge for a few hours.

Chocolate pudding cake


My birthday cake: chocolate pudding cake, courtesy of S.. It was so delicious I forget to take a photo of the individually cut segment. Thank you S.!