Dark Chocolate Mousse

Ingredients:

200 g dark chocolate
50 g unsalted butter
40 ml espresso
30 ml whisky
200 ml whipped cream
2 eggs yolks
2 eggs whites
2 tbsp icing sugar

Method:

Beat whip cream until stiff and keep in refrigerator.

Over a double boiler, melt chocolate and butter.

Remove from heat, pour-in espresso and whisky, stir to incorporate.

In a deep bowl, whisk egg whites till almost stiff, add-in sugar and beat till soft peak form.

Add-in egg yolks to the chocolate mixture one at a time, beat to mix.

Gently stir-in one-third of whipped cream to the chocolate mixture, fold-in half of egg whites, stir to just incorporate, fold-in the remaining whites then whipped cream and stir to incorporate well.

Spoon mousse into individual glasses and chill in refrigerator for at least 8 hours or overnight till set.

Serves 5.