Ingredients 175g/6oz dark chocolate (70 per cent cocoa solids), chopped 110g/4oz butter, cut into cubes 3 large free-range eggs, separated 2 tablespoons of either rum, brandy or espresso coffee (according to preference) Preparation method Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water. Technique: Melting chocolate Melting chocolateWatch technique1:07 mins Remove the bowl from the heat and add the butter. Stir until melted and combined. Add the egg yolks one by one, stirring constantly. Add either the rum, brandy or espresso coffee (depending on your preference). Whip the egg whites until soft peaks form when the whisk is removed, then gently fold them into the chocolate mixture. Technique: Whipping cream by hand Whipping cream by handWatch technique0:48 mins Transfer the mousse to small cups or ramekins and refrigerate overnight, or until ready to serve. From bbc
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One ingredient five ways: BasilMaintained and developed by Arabs Today Group SAL.
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Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
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