For the mousse, melt the chocolate, butter and coffee over a double boiler until smooth. Allow it to cool for 10 minutes.Whisk the 4 egg yolks, one by one, into the chocolate mixture until smooth.Whisk the cream until soft peaks form. Add the caster sugar and coffee powder and beat until stiff.Fold the cream into the chocolate mixture.Whisk the egg whites until soft peaks form. Add the icing sugar and whisk until stiff. Fold this into the chocolate and cream mixture.Spoon the mixture into 6 serving dishes and refrigerate for at least 2 hours or overnight.For the Amarula cream, whisk the cream until soft peaks form. Add the caster sugar and beat until stiff. Whisk in the Amarula liqueur.To serve, dollop some cream onto the mousse , add a light dusting of cocoa and scatter some broken biscuits on top.Tip:Serve the mousse cold. Other toppings that can be used to top the chocolate mousse: chopped and toasted pistachios, toasted coconut flakes, coffee-flavoured cream or sliced fruit.Recipe by Illanique van AswegenTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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