Gingered Chocolate Mousse

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 150 g dark chocolate
• 2 tablespoons black coffee
• 15 g butter
• 3 medium eggs, separated
• 1 tablespoon brandy or 1 tablespoon coffee liqueur
• 3 pieces gingerroot
• 150 ml double cream (whipping)
• sifted cocoa powder, for dusting

Recipe

• 1 melt chocolate, coffee, and butter in a heatproof bowl over a pan of simmering water. remove from heat, beat in egg yolks, one at a time, and add brandy or liqueur, if desired. chop half the ginger and add to the chocolate. slice remaining ginger and set aside.
• 2 whisk egg whites in separate bowl with electric mixer until soft peaks form. stir a large spoon of whites into the chocolate mixture, then gently fold in the rest.
• 3 divide between four small dessert glasses and chill at least 3 hours until set.
• 4 whip cream lightly and spoon on top of the mousses. garnish with remaining ginger, dust with cocoa, and serve.