275 g (10 oz) plain chocolate, broken into small pieces
1 tbsp icing sugar
2 tbsp rum or brandy
3 eggs, separated
200 ml (7 fl oz) double cream
sugar flowers, to decorate, optional
1 tbsp icing sugar
2 tbsp rum or brandy
3 eggs, separated
200 ml (7 fl oz) double cream
sugar flowers, to decorate, optional
method
1. Melt chocolate in a bowl over a pan of simmering water.
2. Remove from heat. Stir in icing sugar, rum or brandy and egg yolks.
3. Whisk egg whites until stiff. Whip cream until stiff, reserve 4 tbsp for decoration and fold remainder into chocolate. Fold in egg whites.
4. Spoon into 4 individual dishes, chill for 1 - 2 hrs until set.
5. Whip remaining cream and pipe on to mousse. Decorate with sugar flowers.
Make sure that the egg whites contain no traces of yolk, as this prevents them from whisking stiffly.
2. Remove from heat. Stir in icing sugar, rum or brandy and egg yolks.
3. Whisk egg whites until stiff. Whip cream until stiff, reserve 4 tbsp for decoration and fold remainder into chocolate. Fold in egg whites.
4. Spoon into 4 individual dishes, chill for 1 - 2 hrs until set.
5. Whip remaining cream and pipe on to mousse. Decorate with sugar flowers.
Make sure that the egg whites contain no traces of yolk, as this prevents them from whisking stiffly.
serving amount
serves 4
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