Chocolate Cointreau Mousse
|Dark chocolate||1⁄2 Pound (About 225 Grams)|
|Black coffee||3 Tablespoon (About 45 Milliliter)|
|Butter||1 Tablespoon (About 15 Milliliter)|
|Cointreau||1 Tablespoon (About 15 Milliliter)|
|Eggs||3 Large, separated|
1 Break the chocolate bar into small pieces.
Place the chocolate and black coffee in a small bowl standing over a pan of hot water over a gentle heat.
Stir continually until the chocolate melts and becomes creamy.
Cook gently for 2-3 minutes.
2 Remove the bowl and stir in the butter and Cointreau.
Cool slightly before beating in the egg yolks.
3 Whisk the egg whites until stiff and fold into the chocolate mixture.
Spoon into glasses or individual dishes and chill in the refrigerator until set (about 1 hour).
Serve decorated with a swirl of whipped cream and charlotte russe biscuits.
Tip: This mousse is very rich and you will find that a little goes a long way.
It looks very attractive when served in small china pots and can then be stretched to serve 6 people.