Photo by Julie O’Malley
Chocolate Mousse
125g dark chocolate
4 eggs, separated
1 Tbsp brandy
1 cup cream
Chop chocolate roughly, put into top of double saucepan, stir over hot water until melted. Remove from heat, cool slightly, gradually add brandy and egg yolks. Beat until mixture is smooth and thick.
Whip cream. Do not over whip, or the cream will be difficult to fold in. Cream should be just nicely thickened. Fold into the chocolate mixture. Beat egg whites until soft peaks form. Again, do not over beat the whites or they will not fold so easily into the chocolate mixture.
Fold half the whites into chocolate mixture, then fold in the remaining half. Spoon mixture into individual dishes or one large dish.
Refrigerate until firm.
To serve, top with whipped cream and grated chocolate.
Photo by Julie O’Malley