Chocolate Mousse

March 8, 2011 By Sandy

This is my mothers recipe and although it is a very “adult” recipe, I was brought up on it, my sister is bringing her children up on it, we have all become chocoholics!
It really needs to be made no more than 4 hours before eating. If made the day before it is just a bit heavier, still delicious!

Chocolate Mousse
Serves at least 4

150g slab good chocolate (I use Green and Blacks cooks chocolate)
6 eggs seperated (works best if eggs very fresh and at room temperature)
1 heaped tsp instant coffee
Vanilla essence ( a couple of drops if using pure)
1 tbs rum (optional)

Melt the chocolate in a bain marie with the rum or 1 tbs water, vanilla and coffee powder.
Beat the egg yolks until they are pale and fluffy.
When chocolate mixture cool, stir in beaten yolks.
Whisk whites until peaky.
Add some of the egg whites to the cocolate mixture, using a metal spoon and fold in carefully. Add remainder of whites and fold in.
Either put in one bowl or individual serving dishes
Chill

Delicious served on it’s own, or you

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