Thursday, January 01, 2004

(rich!) chocolate mousse

3 eggs
2 - 3 bars cooking chocolate
1/2 pint cream
2 tots of your favourite liqueur

. break up the chocolate into small pieces

. melt it in a double boiler (I actually prefer a glass bowl on a saucepan of boiling water)

. separate the eggs

. whip the cream and beat egg yolks

. mix the yolks, cream and liqueur and warm the mixture to the same temp as the chocolate (will thicken like custard)

. beat the whites to stiff peaks

. mix the yolk/cream mixture with the melted chocolate. note that if you forget to warm the cream, it'll get all lumpy and spoil at this stage. try

. beat the chocolate mixture until it becomes smooth and runny and then pour into a serving bowl.

. fold the egg whites into the mixture, ensuring that you keep the air in them

. refrigerate for an hour or two

You can do this with dark chocolate, milk chocolate or white chocolate. orange based liqueurs are good with dark chocolate, cream based ones with white chocolate.

It looks even better if you layer dark and white chocolate - this is called ebony and ivory. To do this, ensure the layers set before adding more.

posted by guy at: 00:00 SAST | path: /recipes | permanent link