A relaxed friendly hands-on cooking holiday in the Dordogne, France
T: 0033 (0)553 302405             M: 0033 (0)622 655789             Bombel, 24290, St Amand de Coly, Dordogne, France              Google Maps

Chocolate Mousse

This recipe for Chocolate Mousse is the best I've ever eaten. It's easy to prepare, tastes great and you can make it a day or so in advance...

A few years ago, as part of a school initiative, our then fifteen year old daughter, Jenny, was sent on work experience with her her classmates. The children chose a variety of establishments such as a hair dresser’s, a beauty salon, a garage, etc, and Jenny chose to work in a local restaurant, La Vieille Grange (The Old Barn).

She was there for four days and came home each evening with an impressive array of cuts, stains and stories to tell (which included tales of kitchen derring-do and having to wash up huge stacks of wobbling pots and pans!).

She also came home with a few really good recipes which Pascal, the chef/patron, allowed her to make for the diners, such was his confidence in her abilities.

Chocolate Mousse tips...

Here are a few tips which, when followed, will help you turn out a perfectly smooth and airy chocolate mousse:

Jenny's chocolate mousse…

Serves six

320g (12oz) strong dark eating chocolate
30g (1oz) unsalted butter
6 eggs
pinch of salt

Separate the eggs, placing the whites into a roomy bowl.

Break the chocolate into small pieces and put them in another roomy bowl set over a pan with a centimetre of barely simmering water. Add the butter and allow both to gently melt. Stir occasionally.

In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak (floppy) stage. In a separate bowl, break up the yolks.

When the chocolate and butter have melted and have been allowed to cool for a couple of minutes stir in the yolks.

Cut and fold in the whites in three batches until seamlessly combined. Pour into ramekins and refrigerate for a couple of hours to set.

You have permission to publish this article and recipe electronically or in print, free of charge, as long as the following byline is included (a courtesy copy of your publication would be appreciated):

"Jim Fisher is an English chef who runs relaxed friendly hands-on cooking courses in the Dordogne region of south west France. Contact him via: or Tel: 0033 (0)553 302405"






























































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5 Day/5 Night Cooking Courses Include:

  • Expert hands-on tuition with British chef

  • All courses conducted in English

  • All cooking ingredients, equipment and aprons

  • A continental breakfast each day

  • Lunch each day

  • Dinner
    (Monday, Tuesday, Thursday & Friday)

  • Tea, coffee and wine

  • An evening meal on the day of your arrival

  • En suite centrally-heated accommodation

  • Recipe pack containing all the dishes cooked during your stay

  • Entrance fees to places visited

  • Private and secluded pool

  • Internet and Email

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    Some of the things you'll be doing on the cooking course:

    Learn how to cook pastries, breads and soups

    Select and prepare the best fish and shellfish

    Butcher common joints of meat

    Cook classic French and Italian sauces

    Construct modern dressings

    Master the art of stylish contemporary food presentation