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Valentines day ultimate chocolate mousse
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| 350g (12 oz) | good quality dark chocolate, (preferably 70% cocoa solids or more) |
| 6 | eggs, separated, the whites whipped until of a stiff consistency |
| 30 ml (2 tablespoons) | the liqueur of your choice, (cointreau, Bailey’s, Kirsch, Amaretto or cherry brandy all go well with chocolate) |
1. Melt the chocolate in a heatproof glass dish sat on top of a pan of gently simmering water – be careful to get a bowl which fits tightly into the pan, as you really don’t want any steam getting near the chocolate, or it will make it split.
2. Remove the bowl of melted chocolate, and set it aside for a few moments to cool slightly.
3. Beat the egg yolks into the chocolate one at a time, then do the same with the liqueur, until the mixture is at a smooth consistency.
Now is the time to taste and add a little sugar if you would like your mouse sweeter.
4. Add about 1/4 of the whipped egg-white, and stir it in well, to loosen the chocolate mixture.
5. Now gently add tablespoonful of the rest of the egg-white, very gently folding it into the mixture, but ensuring it’s all well incorporated (you don’t want lumps of egg-white in your mousse).
6. Once all of the egg-white has been added and is incorporated into the chocolate mix, pour the mousse into a large serving bowl, or individual serving dishes, then refrigerate for 2-5 hours, by which time it should have set to a rich, thick, almost cake-like consistency. (It will keep for a day or two in the refrigerator, so you could make it the day before, but cover it with cling film once it’s set)
7. Serve topped with whipped cream or ice-cream, and prepare for a night you will never forget.
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