Mousse au Chocolat

Mousse au Chocolat (mooss oh shoh-koh-lah) is a rich French confection, flavoured with dark chocolate, brandy and coffee, ideal to serve as a dinner party dessert. The mousse is best made a day before serving and chilled hi the refrigerator.

For a more decorative effect, pipe whipped cream over the mousse just before serving.

8 oz. dark cooking chocolate, broken into small pieces

3 tablespoons strong black coffee l-½ oz. unsalted butter, cut into small pieces

4 eggs, separated

2 tablespoons brandy

In a medium-sized heatproof mixing bowl, combine the chocolate and coffee. Place the bowl in a large saucepan half-filled with hot water.

Set the pan over moderately low heat and cook the mixture, stirring constantly with a wooden spoon, until the chocolate has melted and the mixture is smooth.

Beat in the butter, a few pieces at a time, and continue beating until it is thoroughly blended into the chocolate mixture.

Add the egg yolks and cook, beating constantly with a wire whisk or rotary beater, for 5 minutes or until the mixture has thickened and is smooth. Do not let the mixture come to the boil or the eggs will scramble.

Remove the pan from the heat. Lift the bowl out of the pan and stir in the brandy.

Light and airy desserts, such as Mousse aux Framboises and Mousse au Chocolat, are perfect to serve at the end of a dinner party.

Set the mixture aside for 30 minutes to cool completely.

Meanwhile, in a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With a metal spoon, carefully fold the egg whites into the cooled chocolate mixture.

Spoon the mixture into 6 individual serving glasses or bowls. Place the glasses or bowls in the refrigerator and chill for at least 4 hours or overnight.

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