Chocolate mousse

Fairlady
6 servings
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Dairy

By Food24 November 03 2009
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Ingredients (8)

4.00 eggs — extra-large, yolks only
75.00 ml sugar — granulated
160.00 g dark chocolate — broken into pieces
45.00 ml nescafé strong black coffee
60.00 ml brandy
20.00 ml cocoa powder
120.00 ml butter — unsalted, cubed
4.00 eggs — white
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Method:

1. Beat the egg yolks and 60 ml (4 tbsp) granulated sugar until the mixture is thick and pale in colour, rather like thick cream. It will double in quantity.
2. Place the chocolate, coffee and brandy in the top of a double boiler, over boiling water, and leave until melted. Alternatively, use a large saucepan and a smaller container (see tips). Stir in the cocoa powder.
3. Add the butter, bit by bit, and stir until absorbed. Remove from the stove.
4. Add the chocolate mixture to the egg mixture, folding it in with a spatula until thoroughly incorporated and a smooth, even brown in colour. Cool completely.
5. Sprinkle the remaining granulated sugar over the egg whites and whisk until soft peaks form.
6. Stir a quarter of the egg whites into the cooled chocolate mixture. Using a spatula, incorporate the rest of the egg whites into the chocolate mixture with a lift and fold motion.
7. Spoon into a large serving dish or 6-8 smaller ones and refrigerate overnight until set. Serve with cream.



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