I am not normally a fan of chocolate mousse, but when Ora served her chocolate mousse for dessert as we gathered for a delicious meal, I just had to ask her for the recipe. It is delicious and surprisingly does not contain cream!
- 200 g good quality dark chocolate 70%
- 3 teaspoons boiling water
- 1 teaspoon instant coffee powder
- 6 eggs at room temperature
- Pinch of salt
- ½ cup of caster sugar
- 1 teaspoon of rum or more
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Place the chocolate into the top of a double boiler over hot, barely simmering water. Stir frequently until silky smooth.
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Remove from the heat and set aside to cool a little.
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Combine the boiling water and coffee, and set aside.
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Meanwhile, separate the eggs and beat the whites together with the salt until light peaks form. Add ¼ cup of the caster sugar, continue to beat until stiff,
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Then, in a different bowl, beat the yolks, together with the remaining ¼ cup of caster sugar until light and fluffy.
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Add the chocolate mix to the yolks and stir well to combine. Stir in the coffee, and rum, if using.
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Take ¼ of the egg whites and gently mix into the chocolate mix until combined.
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Then add the remaining egg whites and gently fold through the chocolate mix until combined.
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Spoon into the serving dishes and refrigerate overnight.
- Serve topped with fresh raspberries or other berries.
- You can also serve this mousse in a large serving dish and place it on the table with a bowl of fresh berries and a bowl of whipped cream for all to help themselves.
- Apparently his mousse can also be frozen.
