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Chocolate Mousse

Brush the inside of a 4cup/2pt/1.2l cylindrical or ring mould with a film of vegetable oil. Invert the mould on paper towels to drain.

In an oven-proof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes, or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl. Beat in the Cognac.

Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes, or until the mixture is foamy and hot.

Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mixture is cool again and as thick and creamy as mayonnaise.

Melt the chocolate with the coffee over a saucepan of hot water, stirring constantly. When all the chocolate has dissolved, beat in the butter, one piece at a time, to make a smooth cream.

Then beat the chocolate mixture into the egg yolks and sugar.

In a separate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk. Stir about 1/4 of the egg whites into the chocolate mixture to lighten it, then very gently fold in the remaining egg whites.

Spoon the mousse into the oiled mould or dessert cups and refrigerate for at least 4 hours or until it has set.

To unmould and serve the mousse au chocolat, run a long, sharp knife around the sides of the mould and dip the bottom of it in hot water for a few seconds. Then wipe the outside of the mould dry, place a chilled serving plate upside down over the mould and, grasping both sides firmly, quickly turn the plate and mould over. Rap the plate on a table and the mousse should slide easily out of the mould. If the mousse doesnÕt unmould at once, repeat the whole process.

With a wire whisk, rotary or electric beater, whip the chilled cream in a large chilled bowl until it is firm enough to hold its shape softly. Garnish the mousse with the whipped cream.

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– Ingredients –

4 egg yolks
1/4cup superfine sugar 2oz/50g
2tbsp Cognac
6oz semi-sweet chocolate, cut in small chunks 175g
3tbsp strong coffee
8tbsp soft unsalted butter, 1/4lb/100g packet, cut in 1/2in pieces
4 egg whites
1/2cup heavy whipping cream, whipped 1/4pt/140ml

– Author –

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