Chocolate Brandy Mousse Recipe

Ingredients

• 200g (7oz) plain dark chocolate
• 3 large free-range egg whites
• 150g (5oz) golden caster sugar
• 250g tub mascarpone
• 2tsp vanilla extract
• 3tbsp brandy
• 300ml (½pt) double cream, lightly whipped
• 100ml (4fl oz) coffee liqueur (we used Kahlúa)
• 200ml (7fl oz) very strong black coffee
• 12 sponge fingers, broken in half

you will need:

• 6 small glass tumblers

Method

1. Break the chocolate into squares and put into a heatproof bowl. Then melt over a pan of simmering water.

2. Whisk the egg whites in a grease-free bowl, until stiff. Then whisk in the sugar, 1 tablespoon at a time, until smooth.

3. Mix together the mascarpone, vanilla extract and brandy, then fold in the cream. Spoon half the mixture into the melted chocolate. Fold in the egg whites to form a mousse.

4. Pour the Kahlúa and coffee into a dish. Take 2 pieces of sponge finger at a time and dip into the coffee mixture, before placing in a glass tumbler with 1 tablespoon of the coffee liquid. Top with some mascarpone mix and add another layer of coffee-dipped sponge fingers, pouring on any remaining mixture.

5. Divide the mousse between the glasses. Chill for at least an hour before serving.