Saturday, 8 May 2010

Whiskey Chocolate Mousse

The dessert in my 'Alcohol' themed dinner party.

No added sugar.. especially so if you use no added sugar chocolate. It's very thick & rich so I advise if you aren't an absolute dark chocolate lover to use 200g dark & 100g milk. This should make enough to fill 6 espresso cups/4 martini glasses.

Whiskey Chocolate Mousse
serves 4-6

300g dark chocolate, or mix of milk & dark
3 eggs, separated
60ml light flavoured oil
60ml whiskey
mint leaves, to serve (optional)

Melt chocolate in a heatproof bowl over simmering water.
Set aside to cool.
Beat egg whites until peaks form.
Add egg yolks 1 at a time.
Fold through chocolate.
Gradually add oil & whiskey.
Spoon into serving cups/etc.
Cover. Refrigerate 4 hours or until firm.

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