Prep 5 mins
Cook 10 mins
Name says it all really! Not suitable to freeze. The original recipe stipulates Irish Cream liqueur but you could use your imagination and whatever liqueur you have on hand. Note to recipe says best made one day ahead. Cooking time does not include refrigeration time.
- 300 g dark chocolate (chopped)
- 50 g unsalted butter (chopped)
- 3 eggs (separated)
- 1 tablespoon liqueur
- 1⁄4 cup caster sugar
- 300 ml thickened cream (whipped)
- Place chocolate and butter in medium heatproof bowl over a pan of barely simmering water; stir until chocolate is melted and smooth; remove from heat.
- Stir in the egg yolks one at a time, then the liqueur. Transfer mixture to a large bowl, cool.
- Beat egg whites in a clean small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until sugar is just dissolved. Fold the cream and meringue into chocolate mixture in two batches.
- Spoon into 8 x 1/2 cup capacity dishes; cover and refrigerate several hours or overnight.
Amazingly rich and delicious! A chocolate lovers dream! I used a Lindt 70 percent chocolate bar which I melted in a makeshift double boiler. I also topped the mousse with whipped cream as a garnish and to help cut the chocolate richness. Made for Spring 2014 PAC.