Makes a very large tub,
CONTAINS RAW EGGS!
Measurements
given should be used as rough guides only!
Melt
the following in a water bath (do not allow water to come into direct contact
with the bottom of the bowl):
300g
of 70% chocolate
, 300g
of 50% chocolate
, a
small tub of double cream
and a
generous spoonful of butter
Make
a strong coffee syrup by adding coffee
granules and 3 to 4 large spoonsful of sugar (to your taste) in about 150ml of
hot water
Add
coffee syrup to the chocolate mixture
When
the chocolate is fully melted and mixed evenly with the cream, butter and
coffee syrup, take the mixture off the heat and allow to cool to lukewarm,
stirring occasionally
While
the chocolate mixture is cooling, separate 6 large
egg whites and beat until firm.
Note:
To minimise wastage, the egg
yokes can be beaten and
added to the cooled chocolate mixture, but the resultant mousse will be richer
Add
a generous glug of liqueur of your choice
(Kahlúa, a coffee liqueur similar to Tia Maria was used) to the lukewarm
chocolate mixture and stir to mix well
Fold
the beaten egg white into the cooled chocolate mixture and mix well without
loosing too much air from the egg white
Transfer
to the final container and leave to cool completely before transferring it to
the fridge
Allow
the mousse to chill in the fridge overnight
Whisk
a large tub (500ml+) of double (or whipping) cream until
firm
Spread
the cream on top of the mousse and then dust with cocoa
powder
A MINI is not
just a car - it is a way of life!