Chocolate Brandy Mousse Recipe

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serves:

6

Prep:

15 min

Cooking:

5 min

Nutrition per portion

RDA
Calories 826 kCal 41%
Fat 54g 77%
  -  Saturates 34g 170%

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

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

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

  • 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.

  • 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.

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

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