Chocolate Mousse recipe

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08/05/2010

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A simple to follow recipe for creamy Chocolate Mousse with a hint of orange or mint, depending on your preference. Make this as a wonderful treat for yourself or another special lady this Women's Day.

Ingredients

2 large eggs, separated

about 70g dark chocolate, chopped (I have subsequently settled on about 35g of Bourneville and 35g of a high-cocoa chocolate as a good compromise)

12.5ml Cointreau or Grand Marinier (optional)

1/2 tsp of grated orange zest

Directions

Chop or break the chocolate into chunks. Melt the chocolate over a bowl of boiling water.

Whip the egg whites until stiff peaks form.

When the chocolate is melted, remove from heat and allow to cool slightly.

Whisk together the egg yolks, liqueur and zest and mix into the quickly. (Note - if you don't work fast, the egg cools the chocolate down so much that it becomes almost solid and hard to mix.)

Fold in the egg whites and mix thoroughly, preferably with a wire whisk.

Pour into glass ramekins and chill until serving.

You can serve these with a dollop of thick cream. For a choc-mint variation you can substitute the Cointreau with Creme de Menthe, and the orange zest with finely chopped fresh mint.

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