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Chocolate mousse

Rachel Allen from Rachel's Favourite Food...
Dark, delicious and a doddle to make, Rachel Allen's rich chocolate mousse makes a fabulous fuss free dessert

Chocolate mousse

Method

1. Chop the chocolate finely. Bring the cream up to the boil, turn off the heat, and add the chocolate. Stir until the chocolate is melted and then add the alcohol.

2. Leave the mixture to cool a little, and then beat in the egg yolks.

3. Whisk the egg whites until they form stiff peaks. Stir one quarter of the whisked egg whites into the chocolate mixture to loosen the mixture, and then carefully fold in the rest taking care not to knock all the air out.

4. Spoon into little dessert bowls, glasses, glasses or espresso cups. Refrigerate for an hour or two in the fridge, until set.

5. Serve with coconut or almond macaroons, or amaretti biscuits.

Cook's Notes

For an alternative serving suggestion, place one macaroon into each little glass or cup and top up with the chocolate mousse. Refrigerate as before.

For a really intense chocolate mousse, leave the two beaten egg whites out and serve in tiny espresso cups.

To make chocolate mousse infused with Earl Grey tea, put two teaspoons of Earl Grey tea leaves into the saucepan with the cream and bring up to the boil. Strain the leaves out of the cream, and proceed as above.

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Serves: 10

Prep: 15 min
Cook: 5 min

Ingredients
120g dark chocolate, finely chopped
120ml double cream
2 tbsp rum, brandy, or Grand Marnier (or simply use or 1 tsp grated orange rind)
2 Eggs