Chocolate mousse is a classic and guests like the dessert because it’s smooth, silky and tastes expensive; if they’re chocoholics, it’s fix and I know because I’m one. There was a time when when everyone thought it was complicated, now we know better. If  you have problem with cholesterol, limit the cream by add another stiffly whisked egg white and use dark chocolate (70% cocoa) because it’s low on fat and sugar. We all need to know how to make a quick mousse and this one can easily be memorized and used throughout your life, so  make some now.

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.