Double Chocolate Mousse With a Touch of Lemon |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I'm posting this recipe for a friend and haven't tried it myself yet. I will have to soon, though - smooth chocolate mousse with crunchy bits of chopped chocolate sounds pretty good! Note that the recipe contains raw eggs. Ingredients:
200 g semisweet chocolate (high quality) |
400 ml whipping cream |
2 tablespoons sugar |
3 eggs, at room temperature |
2 -3 tablespoons lemon liqueur |
mint leaves (optional) or lemon balm leaves (optional) |
Directions:
1. Chop up 1/3 of the chocolate (finely or coarsely, your choice!), set aside.
2. Whip cream with sugar until stiff peaks form.
3. Separate egg whites and yolks. Whip yolks until light; in another bowl, whip egg whites until stiff.
4. Melt the remaining 2/3 of the chocolate on top of a double boiler.
5. Add the whipped egg yolks to the melted chocolate; stir to combine.
6. Add whipped cream, chopped chocolate and lemon liqueur, stir.
7. Carefully fold in whipped egg whites.
8. Divide the mousse evenly among 4-6 individual dessert bowls and refrigerate for a few hours, or overnight. Garnish with mint or lemon balm leaves.
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