Basic Chocolate Mousse
This rich scrumptious mousse is made with raw eggs, so don’t serve to the young, old or pregnant. Use free range, for a safe egg! This works well with Brandy, Dark Rum, Baileys, Tia Maria, Whiskey, Armonac, I’ve even tried it with coconut liqueur - Oh !!!
Preparation time: 15 - 20 minutes Quantity: Makes 4 - 6
Ingredients
1 x 100g bar of dark chocolate
1 measure, approx. 30 ml alcohol of choice
3 eggs (any size)
6 teaspoons caster sugar
Method
- Melt the chocolate over a bain marie (in a bowl over simmering water) or in short bursts in the microwave
- Meanwhile separate the eggs
- Whisk the whites with half of the sugar till nearly stiff
- Add the remanding sugar and whisk till stiff
- When the chocolates melted, whisk in the egg yolks
- Then whisk in the alcohol
- Allow to cool a little (3 - 4 minutes)
- Whisk in 1/3 of the meringue, till well incorporate
- Then spoon in the other 2/3 of the meringue, making sure that when you fold in you don’t loose too much air and lightness
- Spoon or pour in to 4 glasses or 6 ramekins