There is something delightfully retro about chocolate mousse. And this recipe is right up there with the best of them Gooey, luscious chocolate kept from being too sweet by a shot of coffee and a hefty dose of alcohol. The recipe called for Strega and rum. I didn’t have either of these so I used kahlua and amaretto. You could really use anything you have on hand!
This looked so cute served in a demi- tasse cup!
180g dark chocolate
1 tbsp sugar
4 eggs (free range please)
1/4 cup strong espresso
2 tbsp strega cordial
2 tbsp rum
1 cup whipped cream
Separate eggs.
Beat whites until stiff.
Beat egg yolks with sugar until light and creamy.
Melt chocolate in top of a double boiler over simmering water.
When melted, remove from heat, blend in egg yolks, coffee, strega and rum.
Fold in egg whites and whipped cream.
Put in serving bowl, small individual bowls or demi-tasse cups.
Chill well, preferably overnight.
