Mousse au Chocolat with a Twist

Mousse au Chocolate with a Cointreau Twist

I had some leftover baking chocolate sitting in the fridge and thought of making something dark and strong for the weekend. Mousse au chocolat came to mind - it's simple with no baking required. Though without an electric beater, my arms were aching like crazy after beating and beating and beating the eggs. It was all worth it though.

I added a cheeky shot of cointreau for an orange twist to the dark mysterious chocolate. Whoever said that mousse au chocolat needs to be taken seriously?

Mousse au Chocolat with a Twist - Serves 6-8

180g bittersweet chocolate, broken into small pieces

180g unsalted butter, cut into small pieces

180g of fine sugar

1 shot of cointreau liquor

1 small cup of strong espresso

4 large eggs, separated

1 tablespoon of water

pinch of salt

Preparation time: 30 mins

Cooking time: None required

Level of difficulty: Easy peasy

Heat a saucepan that is half-filled with water until hot, adjust the heat to keep the water simmering but not boiling. Set a bowl on top, melt the chocolate, butter and coffee together, stirring until smooth. Remove from heat.

Over the same saucepan, in another clean bowl, quickly beat the eggs yolks with the sugar, cointreau and water for around 5 mins until the mixture has a gooey consistency. Remove from heat and rest the bowl of whipped egg yolks within a bigger bowl of ice water and continue beating until cool and thick. Gently fold the chocolate mixture from step 1 into the egg yolks.

In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape.

Fold about a third of the stiff egg whites into the chocolate mixture. This will loosen the chocolate mixture so that it will mix better with the rest of the egg whites. Gently fold in the remainder of the egg whites from the centre to the sides, until the mixture is incorporated. Do this quickly but gently, this process should not take more than 90 seconds or you risk losing the air bubbles in the mixture.

Divide the mixture into 6 - 8 serving glasses and refrigerate for at least 4 hours, until firm. Serve with a generous squirt of whipped cream and fresh cherries.