Chocolate Mousse

INGREDIENTS

200g best quality dark chocolate (75% cocoa solids)

4 free range eggs, separated

1 tbsp liqueur (Cointreau, Frangelico)

300 ml thickened (double) cream

METHOD

- Melt chocolate and cool.

- Whip cream till soft and dollopy.

- Beat egg whites til slightly stiff peaks form.

- Stir yolks and liqueur into chocolate.

- Add cream, then gently fold in egg whites.

- Refrigerate in your favourite serving dishes (ramekins, glasses, tea cups).

COMMENTS

This recipe makes eight small mousses or four generous. Be careful when beating both cream and egg whites, not to beat too much, as the resulting mousse will be less airy and more stiff.

SERVINGS

4 large or 8 small

SOURCE

Jules