Easy Chocolate Mousse
I have been making this recipe for almost thirty years and although I have tasted innumerable other easy chocolate mousses, none scores more highly than this one: the ingredients ore few and straightforward, it is easy and quick to make, and, most important of all, it is delicious to eat, with a deep, intense chocolate flavour, which a little coffee can enhance, and not at all sweet. If you really want to go to town, add a couple of tablespoons of brandy or a coffee or orange liqueur when stirring in the egg yolks and vanilla essence.
INGREDIENTS:
225 G/8 OZ GOOD PLAIN CHOCOLATE, CHOPPED
25 CR OZ UNSALTED }SUTTER
1 TSP INSTANT COFFEE GRANULES (OPTIONAL)
4 EGGS, SEPARATED
FEW DROPS VANILLA ESSENCE
DIRECTIONS:
Place the chocolate, butter and coffee, if using, in a heatproof bowl and place over a saucepan of hot water. Leave to melt, stirring occasionally, until smooth.
Remove the bowl from the pan and stir in the egg yolks and vanilla essence.
In a clean, dry bowl, whisk the egg whites until stiff but not dry. Using a large metal spoon, gently fold a quarter of the egg whites into the chocolate, then add the remaining egg whites in three batches. When just. evenly combined, spoon into cold serving dishes. Place in the refrigerator for 30 to 60 minutes.
