I served this mousse at Simone’s christmas lunch and it out chocolated all the girls. Intense!
For the ultimate chocolate sensation, this is best made with dark chocolate containing at least 70 per cent cocoa solids. Good with biscotti, shortbread, or a little whipped cream.
- 150g 70 Per Cent Dark Chocolate, (100g broken up, 50g extra grated or curled to serve)
- a generous swig of brandy
- 1 tbsp Milk
- 2 Eggs, separated
- 35g Caster Sugar
- 150ml Double Cream
- Place the chocolate, brandy and milk in a heatproof bowl over a pan of simmering water. When the chocolate has melted, stir until combined, remove from the heat, and allow to cool slightly.
- Place the egg yolks and sugar in a large bowl and whisk until thick and creamy. Then whisk in the chocolate mixture.
- Whip the cream in a bowl until stiff. Gently fold in the chocolate mixture until combined, taking care not to over mix. Whisk the egg whites until stiff, and gently fold into the chocolate mixture.
- Spoon into individual dishes and refrigerate for at least 2 hours. If you like the mousse soft, take it out of the refrigerator and let it warm to room temperature before serving. Decorate with grated chocolate or chocolate curls, if liked
