Dark and deadly chocolate mousse

Name: Dark and deadly chocolate mousse
Yield: Makes 8 small mousses
Cuisine: French
Ingredients: 3 large eggs, separated; 1 tbsp brandy; 1 tsp Trablit coffee essence, or instant coffee powder; 225 g 70% cocoa solids chocolate, chopped; 250 ml double cream; 2 tbsp caster sugar; 2 tbsp cocoa; 1 tbsp sugar

Preparation info

Makes
8
small mousses

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

A grown-up mousse for lovers of 70 per cent chocolate. You can make this a day ahead. For larger numbers, a fabulous and subtle addition is the blackberry mousse overleaf: half fill glasses with chocolate mousse, allow to set, then top up with blackberry.

Ingredients

225 g 70% cocoa solids chocolate, chopped
2 tbsp cocoa
2

Europe
France
Dessert
Vegetarian
Mediterranean
Microwave
Gluten-free

Method

Melt the first 5 ingredients in a large bowl with 7 tbsp water in the microwave and stir till smooth. (It may seem bizarre to add water to the chocolate but it is necessary to prevent the chocolate going stiff and grainy.)

Whisk egg yolks with half the remaining sugar (that is, 1½ tsp) for a minute or so, then whisk into the chocolate.

Whisk the eggs whites till frothy, add the