Chocolate and brandy shots
The quickest chocolate mousse you will ever make – no raw eggs or gelatine. It’s very rich but that’s perfect for a small serving after a meal. Serve in small espresso cups or shot glasses, you will need 8-12 depending on size.
Ingredients
- 200g/7oz dark chocolate (approx. 52% cocoa solids)
- 2 tbsp brandy
- 150ml/¼ pint pouring double cream
- 250g/9oz full-fat mascarpone cheese, at room temperature
Method
Remove 2 squares of chocolate and finely grate them. Set aside for the garnish.
Break the remaining chocolate into a pan, pour in the brandy and cream, and heat gently until the chocolate is melted and well incorporated. Set aside to cool slightly.
Spoon the mascarpone into a large bowl. Stir well so it is a smooth paste, then gradually add the melted chocolate mixture and mix until smooth.
Pour into your shot glasses or espresso cups. Sprinkle the grated chocolate on top and chill in the fridge for at least 2 hours. Serve chilled.
Recipe Tips
This recipe can be made up to 2 days ahead. Not suitable for freezing.
