Serves 8 | Easy
Not only is this chocolate mousse delicious, but it also looks fancy served in cups. It pairs very well with almond or hazelnut biscottis. It can also be used as a filler for chocolate mousse cakes. This succulent, seductive lusciousness of chocolate is a recipe everyone must have!
200g dark chocolate
4 eggs, separated
1 tablespoon coffee flavored liqueur, or 1 tbsp of strong prepared coffee, cooled
300ml thickened cream
Melt chocolate in large heatproof bowl over a saucepan of simmering water. This is called a double boiler. Remember when melting chocolate in a double boiler, it is a rule of thumb that the water in the bottom pan, should never touch the bottom of the top pan. The chocolate must be melted by the steam resulting from the simmering water, not from the heat of the simmering water itself.
Once melted, remove from heat and cool for 5 minutes.
In a seperate bowl, slightly beat egg yolks with liqueur or coffee. Pour the egg mixture in a thin stream over the melted chocolate while continuously whisking.
Beat cream in a small bowl with electric mixer until soft peaks form. Fold cream, in two batches, into the chocolate mix.
Beat egg whites in small bowl with electric mixer until stiff peaks form; fold into chocolate mixture.
Spoon mousse into eight mini cups or glasses. Refrigerate, uncovered, about 3 hours or until mousse is set.
Try substituting crème de menthe for the coffee-flavoured liqueur – another way of serving after dinner mints!
Top the mousse with sliced fresh strawberries, or candied strawberries. Fresh Raspberries pair well with chocolate. You can also add a mint leave and sprinkle top with a dusting of icing sugar for a frosted finish. You can also make thin biscottis or wafers and place them on the side. For a fancy finish, add a small piece of gold leaf on top of the chocolate mousse....
Chocolate lovers, this is a treat you are going to love, served any time!! Just dive in and forget the world!