Recipe: Chocolate Liqueur Mousse

An oldy but a goodie, chocolate mousse never goes out of style. It is a perfect dessert for a dinner party as it can be made fully in advance. This adult version has the addition of  liqueur, which of course could be left out but why would you? Any liqueur can be used – use your favourite or experiment for different results. My favourite – Cointreau.

Ingredients (serves 4):
200 g good quality dark chocolate (preferably 70% cocoa solids), broken into pieces
2-3 tablespoons liqueur (such as Cointreau, Frangelico or brandy)
4 eggs (make sure they’re fresh)
½ cup thickened cream
Garnish:  shaved chocolate

Equipment:
4 x mousse pots or ramekins (or you could use a single serving dish)
Electric Mixer

Method (about 20 minutes):
1. Place the chocolate and liqueur in a heat-proof bowl over a saucepan of just simmering water. Ensure that the bowl does not touch the water. Keep the heat very low and allow the chocolate to melt gently, stirring occasionally with a metal spoon. Remove the bowl from the heat. Allow to stand for 5 minutes while you prepare the eggs and cream.
(Alternatively, place the chocolate and liqueur in a microwave-proof bowl and heat uncovered on 50% power for 1 minute. Stir with a metal spoon, then repeat the process in 30 second intervals until just melted and smooth).
2. Separate the eggs, placing the whites in a large bowl and yolks in a smaller bowl. Lightly beat the egg yolks with a fork. Using an electric hand mixer, whisk the egg whites in a clean bowl until stiff. Set aside.
3. Use the electric mixer to beat the cream in another bowl until soft peaks form.
4. Gradually add the egg yolks to the chocolate mixture and stir until well combined.
5. Add the cream to the chocolate mixture and stir until well combined.
6. Add half the beaten egg whites to the chocolate mixture and stir with a large metal spoon until combined. Repeat with the remaining egg whites, until combined (no egg whites should be visible).
7. Spoon the mousse evenly into the mousse pots or the serving dish. Cover with plastic food wrap and refrigerate for at least 3 hours before serving.
8. Sprinkle the top of each mousse with shaved chocolate when ready to serve.