Preparation time: 15 minutes plus cooling and chilling
Cooking time: 10 minutes
2 egg yolks
50g (2oz) caster sugar
350ml (12floz) double cream
75g (3oz) 70% plain chocolate, broken into pieces
45ml (3 tbsp) Kahlua or Tia Maria liqueur plus extra for drizzling
crème fraîche, to serve
cocoa powder and chocolate to decorate
1. Beat together the egg yolks and sugar in a bowl until pale. Bring the double cream to the boil in a saucepan and then pour into the egg mixture beating constantly until well blended. Return to the pan and bring slowly back to the boil, stirring constantly until thickened, being careful not to curdle the egg yolks. Remove from the heat and allow to cool slightly.
2. Stir the chocolate and liqueur into the warm custard until the chocolate is melted and well combined. Pour into the verrines and chill for at least 4 hours or overnight.
3. Spoon a dollop of crème fraîche on top of each mousse. Dust with cocoa powder and top with chocolate. Chill until ready to serve.