Gingered Chocolate Mousse

"A nice, spicy chocolate mousse with a sophisticated twist. From BBC Good Food Vegetarian Christmas magazine. Can be made a day ahead. Good served with Italian cookies, like amaretti biscuits. Cooking time does not include chilling time."
 
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Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Melt chocolate, coffee, and butter in a heatproof bowl over a pan of simmering water. Remove from heat, beat in egg yolks, one at a time, and add brandy or liqueur, if desired. Chop half the ginger and add to the chocolate. Slice remaining ginger and set aside.
  • Whisk egg whites in separate bowl with electric mixer until soft peaks form. Stir a large spoon of whites into the chocolate mixture, then gently fold in the rest.
  • Divide between four small dessert glasses and chill at least 3 hours until set.
  • Whip cream lightly and spoon on top of the mousses. Garnish with remaining ginger, dust with cocoa, and serve.

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RECIPE SUBMITTED BY

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
 
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