Chocolate Mousse
Chocolate Mousse
Neeta Gupta Molloy
This popular and delicate yet simple pudding needs no description. The recipe comes from my younger daughter Neeta-Mamta. She used to make it when she was a young student.
Serves 4
Edited December 2010
Ingredients
100 gm. chocolate of good quality, like the one with 70% chocolate solids
2 eggs
15 ml. or 1 tbsp. instant coffee powder
15 ml. or 1 tbsp. (or 2) liquor of choice- Cointreau/brandy/coffee liqueur etc.
2 tbsp. boiling water (or 1 tbsp. boiling water and 1 tbsp. coffee liquor)
2 tbsp. caster (powder) sugar
Instructions
Break eggs carefully and separate whites so that there is no yellow mixed with the whites. If even a fraction of the egg yellow is mixed with the white, it will stop egg white from being beaten stiff.
Break roughly or grate the chocolate coarsely. Save about 1 teaspoon of this for decoration.
Dissolve coffee in 2 tablespoons of boiling water (or dissolve in 1 tablespoon water and then add liquor).
Place chocolate it in a metal or heat or other proof bowl.
Place bowl over a pan of gently simmering water (Bain-Marie). The chocolate bowl should not touch the water or chocolate will melt and then curdle quickly.
Add coffee and liquor mix.
While chocolate is melting, whisk egg white until stiff and peaks form.
Add half the sugar to the beaten egg whites, and beat again until stiff. Add and beat in remaining sugar.
Stir chocolate intermittently until all the chocolate is melted. Take the bowl off the heat.
Stir in or lightly beat in yellow of eggs into the chocolate.
Add beaten egg whites to the chocolate-coffee mix. Fold them all together gently.
Place in a serving dish or individual glasses, decorate with saved grated chocolate, cover with cling film, to stop it absorbing other flavours, and chill in a fridge.
You can serve it with ice-cream wafers or on its own. You can also top it with a spoon of whisked double cream, but I think it is rich enough as it is.
