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Published by: mon30 on Aug 07, 2009
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Dear Fiona

No special occasion is complete without a glass of bubbly.

That’s why we’re offering you the world’s finest champagnes for less. They have been specially selected, and we’ve included tasting notes for each one.

If you’d like to experience double the decadence, why not enjoy our Chocolate Velvet Mousse as an accompaniment? This sinfully rich delicacy is especially good with Lindauer Special Reserve Cuvée Riche, and complements any of the champagnes on offer perfectly. I’ve included the recipe for you below. Our exclusive champagne offer is only available to Onecard members from 29 October to 4 November so I hope you’ll take advantage while you can. Cheers!

Kind regards

Bridget Lamont for Onecard

Moët & Chandon
Moët & Chandon Mellow and delicately nutty champagne with an ethereal texture.

now $54.99

Label of bottle



Lanson Black Label and Lanson Brut Non-Vintage

Racy champagne with the scent of spring flowers mingling with the mouth-watering suggestion of buttered croissant.

Label of bottle

now $49.99


Chocolate Velvet Mousse
Serves 6-8.

225g dark chocolate, chopped 25g unsalted butter, chopped 1 cup cream 3 egg whites

2 tablespoons caster sugar 4 tablespoons Galliano

Melt the chocolate and butter together, mixing until smooth. Whip the cream, until soft peaks form. In a separate bowl, whisk the egg whites until soft peaks form. Whisk in the sugar until firm peaks form. Using a large spoon, fold the whipped cream into the chocolate mixture. Stir in the liqueur. Gently fold in the egg white mixture, 1/3 at a time.

Divide the mousse between six to eight small glasses. Refrigerate for at least 1 hour, until set.

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