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Chocolate Mousse


  • 2 cups Callebaut chocolate callets
  • ⅓ cup boiling water
  • 5 eggs, separated
  • 3 tablespoons brandy
  • 4 tablespoons butter, softened


– Separate the eggs.
– Beat the egg whites to stiff peaks.
– In a food processor, put the chocolate callets and pulse for 5 seconds.
– Add the boiling water slowly while the machine is running and the chocolate will melt.
– Add the egg yolks one at a time, processing between each.
– Add brandy and butter and process.
– By hand fold in the egg whites.
– Place in individual serving dishes and allow to set.