April 2012 - Chocolate Mousse

Chocolate Mousse

(serves six)

Ingredients:

100 g good quality dark chocolate
50 g Toblerone
1 tbl spoon cacao powder, non-sugared
1 tbl spoon Cointreau
2 eggs, separated
2 tbl spoons caster sugar
200 ml single cream

you will need six glasses or small bowls

Method:

• Break chocolate into small pieces, put into a bowl, cover with boiling water and leave to stand
• Separate eggs and beat egg whites until they form stiff peaks
• Mix egg yolks and sugar with an electric beater until light and fluffy (about three minutes)
• Add cacao powder and Cointreau and beat again
• Pour off water from the chocolate, stir any remaining rest into the chocolate and add to the egg yolk mixture, beat again
• Carefully fold in the egg whites
• Whisk cream until it holds its shape and fold into the chocolate mousse
• Divide into six glasses, cover with cling film and leave to firm up in the fridge for at least four hours
• Serve with a sprig of mint and some icing sugar or with more whipped cream and cacao powder