Gingered Chocolate Mousse
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 150 g dark chocolate
- 2 tablespoons black coffee
- 15 g butter
- 3 medium eggs, separated
- 1 tablespoon brandy or 1 tablespoon coffee liqueur
- 3 pieces gingerroot
- 150 ml double cream (whipping)
- sifted cocoa powder, for dusting
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
Ppaperdoll
London
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...