GINGERED CHOCOLATE MOUSSE

GINGERED CHOCOLATE MOUSSE

Dark chocolate mousse with ginger, coffee and brandy.

150 g pack deluxe dark cooking chocolate
2 Tbsp warm strong black coffee
15 g butter
3 medium eggs, separated
1 Tbsp brandy or coffee liqueur (optional)
3 pieces stem ginger
150 ml double cream
sifted cocoa powder, for dusting

Melt the chocolate, coffee and butter together in a heatproof bowl set over a
pan of simmering water. Remove from the heat and beat in the egg yolks, one
at a time, then add the brandy or coffee liqueur, if using. Chop half the
ginger and add to the chocolate. Slice the remaining ginger and set aside
for decoration.
Whisk the egg whites in a separate bowl until they form soft peaks. Stir a
large spoonful into the chocolate mixture, then gently fold in the rest.
Divide the mousse between four small serving dishes or glasses and leave to
chill for at least 3 hours until set.
Lightly whip the cream and spoon on to the mousses. Decorate with the
reserved ginger and dust with cocoa. Serve with amaretti biscuits, if
desired.

Serves 4

450 kcal per serving
preparation : 20 minutes, plus chilling time

course : dessert
source : BBC Vegetarian Good Food

rec.food.cooking, rec.food.recipes