Prep 30 mins
Cook 30 mins
Recipe from Nigella Lawson. NYTimes.com. Originally published with AT MY TABLE; In Defense Of Poor, Maligned Chocolate By NIGELLA LAWSON, February 2, 2005
- 4 ounces bittersweet chocolate, chopped into small pieces
- 2 tablespoons cherry brandy or 2 tablespoons kirsch
- 1 tablespoon butter
- 1 tablespoon light corn syrup
- 2 -3 tablespoons sugar, as needed
- 2 large eggs
- In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
- Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
- Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving. YIELD 2 servings.
A foolproof, FANTASTIC chocolate mousse! Not so very bad for you, no cream or much butter either. Using raw eggs though, but not a problem for us, very nutritious in our opinion. Any of your favourite liqueur should do, not necessarily just cherry. I used Amaretto.