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CHOCOLATE MOUSSE |
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Ingredients
200g bitter dark chocolate
6 eggs
2 tbsp strong black coffee
1 tbsp cognac (or Armagnac, rum or whisky)
3 tbsp caster sugar
MethodServes 4
Break or chop the chocolate into small pieces. Set a heatproof bowl snugly over a pot of simmering water. Remove the pan from the heat and add the chocolate. Stir occasionally with a wooden spoon while the chocolate melts, then allow the chocolate to cool for 10 minutes.
Separate the eggs, placing yolks in one large bowl, and whites in another. Beat the egg yolks until well mixed. Add the coffee and cognac, mixing well. Scrape the melted chocolate into the egg yolks, beating well.
Whisk the egg whites until stiff and softly peaky, but not dry. Sprinkle the sugar on top and beat well until glossy. Add a large spoonful of egg whites to the chocolate mixture and mix well, then gently fold in the remaining egg whites.
Pour the mixture into a serving bowl, and chill for two or three hours until set.
This recipe is reproduced with the kind permission of Jill Dupleix
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