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250g dark chocolate, chopped
4 eggs, seperated
2 teaspoons instant coffee
1 tablespoon warm water
1 tablespoon brandy
2 tablespoon caster sugar
1 cup thickened cream
1 teaspoon vanilla extract
Whipped cream to serve
Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the water doesnt touch the base of the bowl or in to the chocolate). Remove from heat.
Stir in the egg yolks and mix well.
Combine the instant coffee powder, water and brandy and add to the chocolate mix.
Whisk the egg whites in a bowl until soft peaks form (so that when you lift some mixture from the beater it forms a drooping peak).
Add the sugar, a little at a time, beating well after each addition.
Fold a 1/4 of the egg-white mixture into the chocolate and mix well to combine, then gently fold in the remaining egg-white.
Beat the cream and vanilla to soft peaks and gently fold into the chocolate mix.
Spoon the mixture in to 6 glasses and place in the refrigerator for 3-4 hours or until the mousse sets.
VARIATION: For white chocolate mousse, substitute 250g white chocolate for the dark chocolate. Omit the coffee powder, water and brandy and increase the vanilla to 1 1/2 teaspoons.