Classic mousse

Fairlady
8 servings Prep: 25 mins
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Dairy

By Food24 November 03 2009
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Ingredients (8)

300.00 g dark chocolate
30.00 ml butter — unsalted
2.00 eggs — lightly beaten
45.00 ml frangelico liqueur — or Cointreau
4.00 eggs — white
75.00 ml castor sugar
500.00 ml cream
100.00 g chocolate — coated nuts
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Method:

Chop the chocolate and place in a heatproof bowl over a saucepan and simmering water, making sure the base of the bowl isn?t touching the water.
Leave the chocolate until it looks soft and then stir until melted.
Add the butter and stir until melted.
Remove the bowl from the saucepan and cool for a few minutes.
Add the eggs and liqueur and stir.
Using an electric mixer or balloon whisk, beat the egg whites in a clean, dry bowl until soft peaks form, adding the sugar gradually.
Whisk one third of the egg white into the chocolate mixture to loosen it and then fold in the remainder with a large metal spoon or spatula.
Fold the cream and nuts into the mousse.
Pour into glasses or a large bowl, cover and refrigerate for at least four hours.



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