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Dark chocolate mousse

Recipe from: 13 February 2015
recipes, chocolate, desserts

Ingredients 15
Time 00:25
  • 1
    whole egg large
  • 5
    egg yolks
  • 30
    castor sugar
  • 2.5
    gelatine leaves
  • 135
    dark chocolate
  • 250
  • 12.5
    Coffee liqueur (Kahlua)
  • 1
  • CRUST:
  • 1
    packet chocolate biscuits (Bakers)
  • 50
  • 2
  • 1
    coffee liqueur (Kahlua)
  • 1/4
  • 1.5
    coffee powder



For the crust

Place all ingredients except butter in blender until nice and fine. Then add melted butter and mix well.  Choose cocktail glasses and place a spoon of the mix in bottom and press it flat. Set aside in fridge.

For the mousse

You need an electric mixer. Place eggs and sugar in and mix continually.  Meanwhile take 100ml of cream and heat over low heat, add chopped chocolate to melt.  Place gelatine leaves in cold water to rehydrate, and then squeeze excess water out before placing in the chocolate mixture to melt. 
Take off heat add Kahlua and salt and leave to cool a bit.  
Whisk the rest of cream until soft peak and mix carefully the chocolate mixture into the cream.  Then you can go to the egg mixture that is pale in colour and triple in volume and fold that into the chocolate mixture carefully do not over mix.
Pour on top of the crust and leave to set for 4 hours or overnight in the fridge.

Serve with black cherries, chocolate coated coffee beans and a black cherry merlot sauce.

Serves 6 - 8.

Recipe reprinted with permission of Head Chef, Neehtling Du Toit for La Petite Ferme.
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Read more on: desserts  |  chocolate  |  recipes

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