Gingered Chocolate Mousse

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GINGERED CHOCOLATE MOUSSE

 

Dark chocolate mousse with ginger, coffee and brandy.

 

150 g pack deluxe dark cooking chocolate

2 tbsp warm strong black coffee

15 g butter

3 medium eggs, separated

1 tbsp brandy or coffee liqueur (optional)

3 pieces stem ginger

150 ml double cream

sifted cocoa powder, for dusting

 

Melt the chocolate, coffe and butter together in a heatproof bowl set over a

pan of simmering water. Remove from the heat and beat in the egg yolks, one

at a time, then add the brandy or coffee liqueur, if using. Chop half the

ginger and add to the chocolate. Slice the remaining ginger and set aside

for decoration.

Whisk the egg whites in a separate bowl until they form soft peaks. Stir a

large spoonful into the chocolate mixture, then gently fold in the rest.

Divide the mousse between four small serving dishes or glasses and leave to

chill for at least 3 hours until set.

Lightly whip the cream and spoon on to the mousses. Decorate with the

reserved ginger and dust with cocoa. Serve with amaretti biscuits, if

desired.

 

Serves 4

 

450 kcal per serving

preparation : 20 minutes, plus chilling time

 

course : dessert

 

source : BBC Vegetarian Good Food may 1998

 

 

 

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