This is a lovely, rich and dark chocolate mousse that will knock their cocks off. Sorry – socks off.
Prep: 30 – 40 mins.
Cooking: Sets in the fridge in hours
Rating: 2: Easy, if you are ok with separating egg whites & yolks.
- 180g dark chocolate
- A knob of butter
- 4 eggs, separated into yolks and whites (see Tricks’n’Tips)
- A splash or two of Cointreau (go on – make it 3)
- Whipped cream and a few chards of chocolate
- Lots of bowls
- Something in which to serve the mousse – cocktail glasses, ramekins (see Equipment), perhaps?
- Break the chocolate into a glass bowl over a pan of just simmering water, to melt, but not cook the chocolate.
- Add the knob of butter. Stir to aid the melting.
- Whisk the egg whites (hand or electric whisk) until they reach the ‘soft peaks’ stage (see Tricks’n’Tips) and put them aside for a moment.
- Beat the egg yolks in a different bowl, stir in the Cointreau and add to the melted chocolate.
- Stir in well with a wooden spoon.
- Pour the now gooey chocolate mixture into the beaten egg whites and ‘fold’ together – in other words, mix it all together, but try not to knock the air out of the mixture.
- Spoon the resulting ‘stuff’ into four cocktail glasses or ramekins and pop ‘em into the fridge. They need to thoroughly chill through.
- Whip a bit of cream and plop that on top, then put a few chards of broken chocolate on top, or grate some chocolate from a bar that you’ve had in the freezer, to keep it super-hard.
Cor, That was REALLY a lot of work, eh? Don’t it taste nice though.