Chocolate & brandy mousse

  • Preparation time: 10 minutes + chilling
  • Cooking time: 5 minutes
  • Total time: 15 minutes + chilling
  • Serves:4


    150g dark chocolate, plus extra to serve
    6 medium Waitrose British Blacktail Free Range Egg whites
    100g golden caster sugar
    1 tbsp brandy
    75ml double cream
    4 shortbread fingers


    1. Break up the chocolate into pieces and melt in a heatproof bowl placed over a pan of simmering water.

    2. Meanwhile, whisk the egg whites until they reach soft peaks. While still whisking, gradually add the sugar 1 tbsp at a time until incorporated and the whites are stiff and glossy.

    3. Remove the chocolate from the heat and beat in one-third of the egg whites.

    4. Now gently fold through the remaining two-thirds being careful not to beat the air from the mix. Add the brandy and work in until you reach a smooth mixture.

    5. Divide the mixture between 4 serving glasses and cool in the fridge for 2 hours.

    6. When ready to serve, whip up the double cream and spoon a little mound atop each mousse. Finish with a dusting of grated dark chocolate over the top and serve with the shortbread fingers.

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