To serve 2 persons
Ingredients
- 4 oz plain dessert chocolate high in cocoa solids
- 2 eggs (separated)
- 1 tablespoon of brandy
- 2 heaped teaspoons of whipped cream
- A small amount of grated dark chocolate
Preparation
- Carefully melt the chocolate in a bowl over a gently bubbling pan of hot water for a maximum of three minutes
- Remove from the heat when it is smooth and liquid
- Beat the egg yolks into the chocolate whilst still hot and then leave to cool for approximately 15 minutes
- Now beat the egg whites not too stiffly (into soft peaks) and fold into the mixture
- Spoon the mixture into two stemmed wine glasses, cover with cling film and leave to chill for two hours. The mixture then becomes firm
- Before serving, pierce the surface of each mousse and allow the brandy to soak into the surface
- Top with a blob of the whipped cream and sprinkle with the grated chocolate
To serve
Serve immediately with ‘langue de chat’ biscuits.
