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
Place the chocolate into the top of a double boiler over hot, barely simmering water. Stir frequently until silky smooth.
Remove from the heat and set aside to cool a little.
Combine the boiling water and coffee, and set aside.
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,
Then, in a different bowl, beat the yolks, together with the remaining ¼ cup of caster sugar until light and fluffy.
Add the chocolate mix to the yolks and stir well to combine. Stir in the coffee, and rum, if using.
Take ¼ of the egg whites and gently mix into the chocolate mix until combined.
Then add the remaining egg whites and gently fold through the chocolate mix until combined.
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.