CHOCOLATE MOUSSE
CHOCOLATE MOUSSE
Ingredients
- 175g/6oz dark chocolate (70 per cent cocoa solids)
- chopped
- 110g/4oz butter
- cut into cubes
- 3 large free-range eggs
- separated
- 2 tablespoons of either rum
- brandy or espresso coffee (according to preference)
Directions
- Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water.
- Remove the bowl from the heat and add the butter. Stir until melted and combined.
- Add the egg yolks one by one
- stirring constantly.
- Add either the rum
- brandy or espresso coffee (depending on your preference).
- Whip the egg whites until soft peaks form when the whisk is removed
- then gently fold them into the chocolate mixture.
- Transfer the mousse to small cups or ramekins and refrigerate overnight
- or until ready to serve.
