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Chocolate mousse

Chocolate mousse

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Make this delicious brandy and coffee-laced chocolate mousse as a weekend treat or dinner party dessert.

Cooking time: 20 mins
Serves: 6-8
Skill level: Easy peasy

Ingredients

Sprinkle some extra grated chocolate or flakes of chocolate over the top of each mousse to add an extra touch of luxury.

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175g/6oz good-quality dark chocolate (70% cocoa solids)
3 large free-range eggs, separated
100g/3oz golden caster sugar
3 tbsp very strong coffee, e.g. espresso
1-2 tbsp brandy (depending on taste)
100ml/7 tbsp extra virgin olive oil

Method

Break the chocolate into a bowl, place over a small pan of simmering water and allow to melt. Remove the bowl from the pan and let it cool to lukewarm.
Meanwhile, put the egg yolks and sugar into a large bowl and whisk until thick and pale in colour. Whisk in the coffee, brandy and olive oil, then gradually fold in the melted chocolate.
Whisk the egg white until almost stiff and quickly fold in a large tablespoon to the chocolate mixture until smooth. Add the rest of the egg white and lightly fold in, trying not to beat out the air.
Pour the mixture into 8 small china dishes or 6 large shot glasses and place in the refrigerator until set.
Serve cold with fresh berries.

www.filippoberio.com Cook's tip: Sprinkle some extra grated chocolate or flakes of chocolate over the top of each mousse to add an extra touch of luxury.

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