A traditionally French dessert that is deliciously rich in flavour.
I like making this dessert as often as I can and although it might not be in vogue the faces of my family and guests brighten up when they see these little pots of chocolate.
Who doesn’t like chocolate! Bon Appetit!
Ingredients for the Chocolate Mousse
- 180 grams milk chocolate, chopped
- 2-3 tablespoons of black coffee
- 15 grams butter
- 1 tablespoon of rum, or half teaspoon vanilla essence
- 3 eggs
- small carton of thickened cream
Method for the Chocolate Mousse
- Break the chocolate into small pieces and put them in a small saucepan with the liquid and stir continuously over a gentle heat until the chocolate is melted. The chocolate should be hot but the sides of the pan never so hot that you cannot touch them.
- Take the chocolate from the heat and stir in the butter and flavourings.
- Crack each of the eggs and put the whites in a bowl big enough to whisk them.
- Add the egg yolks one at a time into the chocolate pan and stir well after each addition.
- Whisk the whites to a firm peak, then stir briskly into the chocolate.
- When thoroughly mixed fill the small pots and leave them over night in the refrigerator.
- Just before serving, take the cream out of the refrigerator and gently place one tablespoon over the centre of each chocolate mousse. Sprinkle the cream with the spice mix.
Ingredients for the Spicy Cream to Decorate
- 200 ml thickened cream
- 3 tablespoons icing sugar
- Combine chilli powder, ground cloves and ground cinnamon to make half a teaspoon for the spice mix.
Method for the Cream to Decorate
- Beat the cream and icing sugar until soft peaks form. Keep in the refrigerator until you are ready to use it.
- Sprinkle a very small amount of the spice mix on each mousse.
- chocolate mousse can be made several days ahead of serving but you must cover them well so that they do not absorb the smells of the refrigerator.