Balsamic Chocolate Mousse with Grande Reserve

 Balsamic Chocolate Mousse with Grande Reserve


  • 150g Dark Chocolate 70% Cocoa Solids
  • 40g Butter
  • 4 Large Free-Range Eggs separated
  • 30g Caster Sugar
  • 30ml Grande Reserve Balsamic
  • 200ml Double Cream lightly whipped



  1. In a suitable  sized glass bowl melt the chocolate and the butter and allow to cool slightly.
  2. Beat the egg yolks until pale and fluffy.
  3. Beat the egg whites to medium peaks and add the sugar, beat well to incorporate.
  4. Add the Grande Reserve Balsamic to the chocolate mixture then add to the egg yolks.
  5. Lightly fold then add a little of the egg whites and stir in well then carefully fold in the remaining egg whites.
  6. Gently fold in the whipped cream and then spoon the mixture into glasses.
  7. Allow to chill for a couple of hours.

We topped this with a little 24 Carat Gold Leaf for some glitz!

Make sure your utensils are really clean before each stage of the process.