The Easiest Chocolate Mousse in the WorldIan Rudd
- 300ml cream
- 250g dark chocolate, chopped
- 3 egg yolks
- 3 tbsp liqueur - Cointreau or Kahlua,
Heat cream until just about to boil. Throw everything in a blender and run machine until the racket stops. Pour into little espresso coffee cups or liqueur glasses and chill at least 3 hours, preferably overnight.
can substitute liqueur with strong sweetened espresso coffee (or substitute with 1 tsp of vanilla or peppermint essence) Lasts in fridge for a few days
Source: Jo Seagar