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The Easiest Chocolate Mousse in the World

IanIan Rudd
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Makes 6 to 8

Save this recipe 1
Save this recipe 1
Makes 6 to 8


  • 300ml cream
  • 250g dark chocolate, chopped
  • 3 egg yolks
  • 3 tbsp liqueur - Cointreau or Kahlua,
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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.

Recipe Notes

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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

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