Classic chocolate mousse with grand marnier and boca negra

by Ed Halmagyi


  • 6 egg yolks
  • ½ cup caster sugar
  • 2 Tbsp Grand Marnier
  • 200g dark chocolate, melted
  • 600ml thickened cream
  • 300g icing sugar
  • 200g almond meal
  • 2 egg whites
  • 1 cup hot chocolate powder
  • chopped mint, to serve


1 Combine the yolks, caster sugar and Grand Marnier in a heat proof bowl and set over a pot of simmering water. Cook, whisking constantly, until thickened. Stir in the chocolate, then set over an ice bath to chill.
2 Whip the cream with 100g icing sugar until soft peaks form. Fold into the chocolate mixture, then refrigerate until firm.
3 Combine the almond meal, remaining icing sugar and egg whites to form a paste. Roll into balls, then bake at 200°C for 12 minutes until lightly golden. As soon as they are baked, roll in hot chocolate powder. Serve chilled mousse with warm biscuits and mint.

You may also like