This is an incredibly easy, divine chocolate mousse, that needs no cream, so it’s cows milk/dairy free if you use a butter substitute. I have always been a little intimidated by the idea of making a mousse, but this one really is simple.
*Also, please note, the eggs in this recipe are barely cooked, with the addition of the hot, melted chocolate, to the egg mixture, so it is not suitable for those who are pregnant, or very young children*
- 4 eggs, separated, yolks in one bowl, whites in another
- 150g of dark chocolate (but not a very high percentage of coco, 65% works best, because it separates too much when added to the egg white)
- 50g of melted butter (I used Pure, which is a non dairy spread, or you could try coconut oil, or butter if you are happy with butter)
- 4tbsp of golden castor sugar
- Tia Maria liquor, or any flavoured liquor you like. I actually used orange flower water, which really worked well, just use 2 tbsp, (or you can leave it out, if you prefer not to use a flavour)
Melt the chocolate in a double boiler, and add the butter, keep on a low heat, so it stays warm. Meanwhile, whisk the egg yolks together, with the flavour, if you are adding it.
Whisk the egg whites until stiff, then add the sugar and beat until the egg white mix is stiff and shiny. Set aside and add the egg yolks to the chocolate mix. Take one large dollop of the mix, and add it to the egg white mix, and stir it in. This will prevent the mixtures separating. Then carefully add the rest of the egg white mix, and fold it in gently, so you don’t beat out all of the air. Pour the mix into six small dishes, small coffee cups, cocktail glasses, or ramekins. Chill for 2-3 hours. Serve with small shortbread biscuits or wafers.