For years I have experimented and messed around with different recipe’s for chocolate mousse eventually I came up with this one, which, like my recipe for Crème Brulee will remain a steadfast favorite among my recipe’s, it’s easy, quick and doesn’t use many ingredients.
4 ounces of Bittersweet chocolate, chopped
3 tsps Grand Marnier or Cointreau
1/3rd cup heavy cream
2 large eggs
2 tbsp soft brown sugar
In a heatproof bowl, over a saucepan of simmering water, add the cream and the chocolate, and stir until the chocolate is completely melted and smooth. Remove the bowl from the saucepan, stir in the Grand Marnier, and set aside.
In a heatproof medium bowl, whisk the eggs with 1 tbsp water and the sugar for 2 minutes. Place the bowl over the saucepan of simmering water and continue to whisk for another 2 – 3 minutes (making sure the eggs don’t scramble)
Remove the bowl from the heat and whisk with an electric mixer on high speed for about 4 – 5 minutes until the egg mix resembles whipped cream.
Gently fold the eggs into the chocolate mix, slowly until it’s evenly incorporated.
Pour the mix into serving glasses or ramekins, and chill for at least one hour before serving.
To serve, garnish with some shaved chocolate, a dollop of whipped cream and one of those delicious chocolate straws.
You may need an extra hour on the treadmill after this one, but believe me it’s worth it…
No comments:
Post a Comment