This extra special take on the classic creamy dessert will have everyone asking you for the recipe after their very first bite! As if chocolate mousse couldn’t get any more delicious, but freezing it only serves to make it even more unique and absolutely delectable.
For those extra warm summer evenings add a scoop of vanilla ice cream to keep your temperature down, or top it off with smooth whipped cream and fresh berries to really make it look as irresistible as it tastes. Enjoy!
- 60g good-quality dark cooking chocolate, broken into pieces
- 60g unsalted butter, chopped
- 2 teaspoons orange liqueur
- 2 eggs, separated
- pinch of salt
- 1 tablespoon caster sugar
- cocoa powder, to serve
- Lightly grease two 3/4-cup capacity ramekins or moulds. Line base and sides with a piece of plastic wrap, leaving plenty of overhang. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on Medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Allow to cool for 5 minutes.
- Add liqueur and egg yolks to chocolate mixture. Stir until well combined.
- Using an electric mixer, beat egg whites and salt in a small bowl until soft peaks form. Add sugar and beat well. Stir a third of egg white into chocolate mixture. Gently fold remaining egg white into chocolate mixture. Spoon into prepared ramekins. Fold over excess plastic wrap to cover. Freeze for at least 3 hours or overnight, if time permits, until firm.
- Using plastic wrap, gently ease mousse from ramekins. Turn out onto chilled serving plates. Dust with cocoa and serve.