Rich bistro style chocolate mousse, a great way to finish off any meal.
225g Plain chocolate, chopped
2 tbs Brandy or Cointreau
4 tbs Water
30g Unsalted butter, diced
3 Eggs, large and separated
¼ tsp Cream of tartar
125 ml Double cream
Preparation and cooking
Place the chocolate, brand and water in a small saucepan over a low heat and melt, stirring until smooth. Remove from the heat and beat in the diced butter.
Beat the egg yolks into the chocolate mixture one after another, until blended, then leave to cool slightly.
Meanwhile, using a whisk beat the egg whites in a clean bowl until they form soft peaks. Sprinkle the cream of tartar over the surface, then add the sugar, one tablespoon at a time, and continue whisking until stiff peaks form. Beat several tablespoons of the egg white mixture into the chocolate mixture to loosen it.
In a third bowl, whip the double cream until soft peaks form. Spoon the cream over the chocolate mixture then spoon the remaining egg white mixture over the cream. Using a large metal spoon, carefully fold the chocolate into the cream and egg whites.
Transfer the chocolate mousse into individual ramekins (approx. 4-6 depending upon size), cover with clingfilm and chill in the fridge for at least 3 hours.