Chocolate mousse is a classic and guests usually like the dessert because of it’s texture, it’s flavour and because it makes them feel special. It was, once upon a time, considered a complicated dessert but it really isn’t – it need not even be very fattening. If  we limit the cream (or buy low fat cream), add extra egg white and use a good dark chocolate (with ab0ut 70% cocoa solids) that’s low on fat and sugar, the caloric intake is markedly reduced. We all need to know how to make a quick mousse and this one can easily be memorized and used throughout our lives – so why not make some today

Ingredients

• 2 x 100 g Lindt chocolate  (with 70% cocoa solids)
• 3 jumbo eggs, yolks and whites separated
• 1 x 250 ml cream
• 1 shot cognac (always remember that if you use a bad quality cognac, your dessert will reflect it)
• 100 g extra fine caster sugar

Method

• Beat egg yolks, sugar and cognac together until pale
• Whisk the cream until you reach medium peaks
• In a separate bowl, whisk the egg whites until you reach soft peaks
• Whisk the yolk mixture into the cream gently and mix well after which you fold in the egg whites with a metal spoon.
• Place in a freezer proof container or individual containers (if you use glass or porcelain bowls, please check that they can be frozen) and place in the freezer compartment for about 1 – 2 hours (depending on how cold your freezer is – you are looking for a soft firm dessert.
• Remove from the freezer, spoon out into glasses and serve with paper thin brandy snaps and coffee.
• It does not need to go to the freezer and can be refrigerated for about 4 hours if there is time.
• Do get inventive and use a variety of chocolates (plain white is incredible) and just remember to use the right liqueur to match.
• Coffee can also be used as flavouring  for magnificent results.