Chocolate Mousse
(13 Sep 2017)

Chocolate Mousse Expresso

Chocolate Mousse    
 
Recipe by Angie Boyd


200g Dark chocolate (high quality like Lindt 70%)
6 Eggs, separated
30ml Liqueur


Melt the chocolate gently over a double boiler or in the microwave on low heat.
Remove and stir in the liqueur and the egg yolks. The mixture will thicken at this stage.
In a clean bowl, whisk the egg whites until firm peak stage.
Fold a third of the egg whites into the chocolate mixture to loosen it up a little.
Gently fold in the remaining egg whites until thoroughly incorporated.
Pour into dishes and chill to set.

 

 

 

 

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