Gluten-Free Baked Dark Chocolate Mousse


This is an incredibly quick and easy but truly indulgent dessert that you can have on the table in 15 minutes –perfect for a warming winter treat by caterers, McCrimmon & Reid

Serves 6

150g 70% dark chocolate

100g unsalted butter

1 large egg

2 egg yolks

40g sugar

50ml Amaretto


Place the dark chocolate and butter in a glass bowl and melt together over a pan of simmering water, stirring occasionally, then remove from the heat and allow to cool slightly, before stirring in the liquor.

Whisk together the egg, egg yolk and sugar to form a thick sabayon, then fold in a spoonful of the chocolate mixture at a time until it is fully incorporated.

Divide the mixture between six large ramekins or coffee cups, filling them two thirds of the way, then place on a baking tray and cook at 180oC for 6 minutes – the mousse will have risen like a soufflé and formed a solid outer crust while remaining beautifully soft in the centre. Serve immediately with scoop of ice cream or fresh berries.



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