St Emilion au Chocolat

Name: St Emilion au Chocolat
Yield: Serves 6 in stemmed glasses or ramekins
Cuisine: French
Ingredients: 170 g/6 oz dark chocolate, melted; 4 large egg whites; 16 amaretti biscuits or macaroons (see recipe for Caprice des Dames); 300 ml/½ pint crème fraîche; 2 tbsp brandy or cognac; 5 tbsp strong coffee, freshly made and cooled

Preparation info

Serves
6
in stemmed glasses or ramekins

Difficulty
Easy

Appears in

Chocolate

By Sara Jayne Stanes

Published 1999

About

Not sure why it’s called St Emilion - perhaps this is where it originated. Perhaps someone can tell me? Whatever the provenance, this is an old, very quick to make, favourite variation on a terribly rich chocolate mousse.

Ingredients

16 amaretti biscuits or macaroons (see recipe for Caprice des Dames)
2 tbsp brandy or cognac

Europe
France
Dessert
Mediterranean
Vegetarian

Method

Crush 4 of the macaroons and cover with cognac. Set aside.

Whizz the crème fraîche and the melted chocolate in a food processor. Add the coffee and remaining macaroons. Process for 6 seconds until all ingredients are evenly mixed together. Transfer to a large bowl.

Whisk the egg whites to soft peaks. ‘Let down’ the chocolate mixture with ¼ of the whites then fold in the rest.