Gingered Chocolate Mousse |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nice, spicy chocolate mousse with a sophisticated twist. From BBC Good Food Vegetarian Christmas magazine. Can be made a day ahead. Good served with Italian cookies, like amaretti biscuits. Cooking time does not include chilling time. Ingredients:
150 g dark chocolate |
2 tablespoons black coffee |
15 g butter |
3 medium eggs, separated |
1 tablespoon brandy or 1 tablespoon coffee liqueur |
3 pieces gingerroot |
150 ml double cream (whipping) |
sifted cocoa powder, for dusting |
Directions:
1. Melt chocolate, coffee, and butter in a heatproof bowl over a pan of simmering water. Remove from heat, beat in egg yolks, one at a time, and add brandy or liqueur, if desired. Chop half the ginger and add to the chocolate. Slice remaining ginger and set aside.
2. Whisk egg whites in separate bowl with electric mixer until soft peaks form. Stir a large spoon of whites into the chocolate mixture, then gently fold in the rest.
3. Divide between four small dessert glasses and chill at least 3 hours until set.
4. Whip cream lightly and spoon on top of the mousses. Garnish with remaining ginger, dust with cocoa, and serve.
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