I have written about Laura Calder before so you know I love her recipes. They are often simple enough to prepare yet are sophisticated with clean and layered flavours. Just like food should be. This little chocolate mousse is a quick dessert from her latest book Paris Express and I wanted to share it with you.
You can serve it simply with whipped cream and fresh berries or elaborate with spun sugar. To be honest, I need something tart to go with chocolate, like a raspberry o sauce and I have served it with a spoonful of raspberry sauce on top.
4 oz dark chocolate
1/4 cup hot espresso
4 eggs, separated
1 tablespoon orange liqueur, cognac or kirsch
Chop or grate the chocolate, then pour the hot espresso over and stir until the chocolate is melted. you can do this over low heat or in the microwave very briefly if necessary.
In another bowl beat the egg yolks with the lqueur, then pour in the chocolate in a slow stream mixing to blend. The mixture will be thick.
Whisk the egg whites in another bowl to stiff peaks. Spoon a quarter of the eggs into the chocolate and mix it in, then add the chocolate to the remaining egg whites and gently fold it in being careful not to deflate the eggs too much.
Pour the mousse into small dessert glasses, it’s very rich so a small portion is enough per person.
Refrigerate until ready to use.
Serve with whipped cream and fresh berries.