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Chocolate Mousse Divine

Enjoy with
Sandeman Porto Vau Vintage
Mixology & Food


  • 10 eggs
  • 250 g of butter
  • 400 g 70% of dark chocolate
  • 250 g of sugar
  • Butter for greasing molds (to taste)
  • Flour for dusting molds (to taste)


Melt the 400 g of chocolate in the microwave. Beat the egg whites until stiff the add half of the sugar and beat until white.

Add the softened butter to the melted chocolate, add the egg yolks and, last, the egg whites.

Divide the mixture into three parts. Grease two cake pans with butter and dust each lightly with flour. Fill each with 1/3 of the above mixture. Bake for about 10 minutes until done.

Fill each cake with the remaining mixture and cover with chocolate ganache. To make the ganache, bring the cream to a boil, add broken chocolate and stir until melted. Cool a little before using.

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