Shadowbrooks’ Mousse au Chocolate

“This one is for the true chocolate lover.” – Calla Ferre

“I made this for the French-themed Shacklett Lab holiday party. Only, as I’m an over achiever, I did a triple chocolate layered mousse with semi-sweet chocolate on the bottom, milk chocolate in the middle, and white chocolate on top, garnished with mint leaves and maraschino cherries. For this recipe, as for candy making, the quality of chocolate is very important here. I use Ghirardelli or Guittard chocolate when making this. It is very rich, and a small amount is very satisfying.” – April Ferre

Shadowbrook’s Mousse Au Chocolate

Course: Custards, Puddings & Mousse
Cuisine: French


  • 1 1/4 Cup Semi-Sweet Chocolate Chips Melted
  • 6 Eggs Separated
  • 2 Teaspoons Vanilla, Brandy or Rum
  • Dash Salt
  • 4 Teaspoons Sugar


  • Beat egg yolks with a fork, adding vanilla and salt. Blend into melted chocolate chips.
  • In separate bowl, beat egg whites until peaks form. Add sugar; beat 30 seconds. Fold into chocolate mixture until blended. Spoon into sherbet dishes and chill.

1989 Recipe – Jean Hansen – From Shadowbrook Restaurant, Capitola