This is a rich chocolate mousse that, like the chocolate cake in the previous post, benefits from a dollop of whipped cream to lighten it a little! Also from my mothers recipe collection, this is a big favourite of all chocolate lovers, and a special request from my son 🙂
125 g butter
250 g dark chocolate
4 eggs, yolks and whites separated
about 1 dl sugar
(5 cl orange liqueur)
whipped cream to serve
Melt the butter, take off the heat and stir in the chocolate. Beware not to ruin the whole mixture by heating it too much! Whisk the egg yolks with the sugar until creamy and thick, the longer the better. Stir in the melted chocolate mixture. At this stage you can add some liqueur to taste. In the original recipe this was Cointreau but any other (orange) flavoured liqueur or a tiny cup of espresso coffee would work well. Whisk the egg whites until stiff and fold in. Pour into small ramekins, glasses or coffee cups. Cover and chill in the fridge for a couple of hours for the mousse to set before serving.
In the original recipe the yolks and sugar were whisked over a “bain marie” to cook the egg, but I like to think that our eggs are safe to be eaten uncooked, so I skip that part.
Serve with whipped cream.
This amount will make 10 dl of mousse, which is enough for about 8-10 portions.