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Chocolate mousse

Ingredients 8
Servings 6


  • 4
    extra-large egg yolks
  • 75
    granulated sugar
  • 160
    dark chocolate, broken into pieces
  • 45
    strong Nescafé coffee
  • 60
  • 20
    cocoa powder
  • 120
    unsalted butter, cubed
  • 4
    egg whites


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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