Chocolate and espresso mousse
This is a nice easy chocolate mousse which can be prepared well in advance and stored in the fridge, the addition of the espresso flavor and a dash of brandy really transform this quick dessert into a glamorous showpiece.
Yield (serves): 4
Prep time: 15 minutes
Cooking time: 5 minutes plus 3 hours chilling
1 cup (175 g) Good Quality Dark Chocolate (chopped)
2 tablespoons (25 g) unsalted butter
3 large free range eggs, separated
1 teaspoon Instant espresso powder
2 tablespoons Brandy
½ cup (120 ml) Heavy/Double cream
1. Place the chocolate and butter in a large heatproof bowl over a pan of gently simmering water. Leave to melt for 2-3 minutes - do not allow the bowl to touch the water. When it has melted, remove from the heat and allow to cool slightly.
2. Using a wooden spoon beat the egg yolks into the chocolate with the brandy.
3. In a clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Using a large metal spoon, gently fold the whites into the chocolate mixture until completely incorporated.
4. Divide the chocolate mousse between 4 coffee cups and place in the fridge to set for at least 2 hours. Remove the mousse from the fridge about 30 minutes before serving, to soften slightly. Just before serving, decorate each mousse with whipped cream, chocolate shavings and a couple of coffee beans.
Try using 3 tablespoons of Amaretto liqueur instead of brandy for a delicious hint of almond flavour
This recipe contains raw egg; therefore it’s not suitable for the pregnant women, elderly people or those whose immune systems are weak.