Chocolate Mousse
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Ingredients
- Dark chocolate, broken into pieces225 g
- Butterknob (±25 g)
- Brandy15 ml
- Large eggs, separated3
- Double cream, lightly whipped150 ml
Method
- Melt the chocolate slowly in a double boiler.
- Stir in the butter, then the brandy, then the egg yolks one at a time. Mix.
- Set aside to cool slightly.
- Whip the egg whites until stiff and fold into the chocolate mixture with the whipped cream.
- Spoon into serving glasses.
- Refrigerate.