Recipe from Cava Bodega: A Taste of Spain in Ireland By JP McMahon
Ingredients
- 180g dark chocolate (70% cocoa)
- 180ml milk
- 100g butter, room temperature
- 4 eggs, separated
- 75g sugar
Method
- Melt the chocolate in the milk. This can be done in the microwave or in a bowl over a pot of boiling water. Whisk the butter into the warm chocolate & milk mixture. Set aside.
- Cream the egg yolks and sugar together and add into the chocolate mixture. Whisk the egg whites to stiff peaks. You can use an electric mixer. Fold the egg whites into the chocolate mixture.
- Divide the mixture into 8 glasses and allow mousse to set in the fridge for 3 hours.
- To serve: Sprinkle the top of the mousse with the chocolate soil and some pieces of candied hazelnuts. You can also pipe some whipped cream on top of the mousse for added indulgence.
