Recipe - Chocolate Mousse
- 4 eggs
- 200g cooking chocolate
- Splash of liqueur such as Kirsch
MethodWhip the whites of four eggs. Break the chocolate up roughly into a bowl, and melt slowly - you can do this in the microwave being sure to stir well after every 30 second blast.
Beat two yolks with one tablespoon of liqueur. Add this mixture to the melted chocolate and stir in well.
Let the chocolate mix cool down until it is still slightly warm, then stir one tablespoon of egg white into the mixture. Slowly, fold the rest of the egg whites in. (Folding means to put the egg white in, then "fold" the mixture over it, rather than stirring. It is a slow and gentle procedure.)
The mousse needs time to set, and it's best to stick it in the freezer for the first couple of hours to let it set solid before taking it into the fridge until you want to eat it!
This page last updated: 31 August 2004
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