Rich
Coffee Chocolate Mousse Verrine
Serves 4
Preparation time: 15 minutes plus cooling and chilling
Cooking time: 10 minutes
Ingredients
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
Method
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.
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