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Chocolate mousse with cognac

Ed Baines from Great Food Live
Indulge yourself with this rich creamy dessert with an alcoholic kick from Ed Baines

Chocolate mousse with cognac

Method

1. Melt the chocolate with the butter in a heatproof bowl over a pan of simmering (not boiling) water or in a microwave oven.

2. In a separate pan gently heat the gelatine in the cognac until dissolved.

3. Whip the cream into soft peaks.

4. Whisk the eggs with the sugar in a large bowl until light and fluffy.

5. Fill a bowl with ice and then put the bowl with the whisked eggs over the top. Beat in the melted chocolate, and then add the cognac and gelatine mixture. Finally fold in the cream until well incorporated.

6. To serve, spoon into martini glasses and chill until ready to serve.

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Serves: 4

Prep: 20 min, plus chilling time

Ingredients
200g dark chocolate, ideally minimum 70% cocoa solids
50g Butter
1 sheet leaf gelatine
30ml Cognac
150ml double cream
2 Eggs
100g Sugar