Sunday, 10 March 2013
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Recipe from Clodagh’s Kitchen Diaries by Clodagh McKenna (Kyle Books, 2013)This mousse is light and fluffy yet rich thanks to the good quality chocolate. I suggest that you use chocolate that has 70 percent cocoa solids.
Makes 12 shot glasses
- 7 oz good-quality chocolate
- 1/2 cup heavy cream
- 1 teaspoon superfine sugar
- 4 eggs, separated
- 1/2 cup good-quality strong espresso coffee, cold
- 1 cup whipped heavy cream
- grated chocolate or chocolate-coated coffee beans
Break the chocolate into a heatproof bowl suspended over a saucepan of simmering water. Melt the chocolate, stirring often to make sure that no lumps form.Remove the bowl from the heat and stir in the cream, sugar, egg yolks, and coffee.
In a clean bowl whisk the eggs whites until stiff peaks form. Fold the egg whites into the chocolate mixture. Pour the chocolate mixture into individual shot glasses and put in the fridge for 1 hour or until they are set.
Before serving top with whipped heavy cream and decorate with a grating of chocolate or chocolate-coated
Mini Guinness can be made ahead and stored in the fridge for 24 hours.
You could use espresso cups, china tea cups or martini glasses.
There are lots of variations you can try: omit the espresso coffee and fold in raspberries, or 1 teaspoon cardamom seeds, or the juice and zest of 1 orange.
Last Updated ( Monday, 11 March 2013 )