Chocolate mousse

Chocolate mousse

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Instant coffee can be used in this delicious mousse.

Ingredients

Quantity Ingredient
125g dark chocolate, chopped
1 tablespoon strong black coffee
4 eggs, separated
1 teaspoon rum, brandy
or few drops vanilla essence

Method

  1. Melt the chocolate with the coffee in a heatproof bowl set over a saucepan of hot, but not boiling, water. Stir until smooth.
  2. Remove from the heat and mix in the egg yolks one at a time, stirring until well blended. Stir in the rum, brandy or vanilla essence. Beat the egg whites until stiff and fold gently into the chocolate mixture. Spoon into 6 mousse pots or ramekins. Chill in the refrigerator for 4 hours or overnight. Serve each with a dollop of cream, if liked.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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