Classic mousse

Recipe from: 10/1/2004 12:00:00 AM

Ingredients 8
Servings 1
Minutes 25 minutes


Serving Change
  • 300
    best-quality dark chocolate
  • 30
    unsalted butter
  • 2
    eggs, lightly beaten
  • 45
    Frangelico liqueur or Cointreau
  • 4
    egg whites
  • 75
    castor sugar
  • 500
  • 100
    chocolate covered nuts, chopped in half


25 minutes
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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