Chocolate Mousse

4 lg Eggs
1 ts Instant coffee
Chocolate
200 ml Double cream
75 g Caster sugar
Brandy

Melt the chocolate - use the best cooking chocolate you can - gently in a bowl set over a saucepan of simmering water and when melted add the coffee and stir in to dissolve.

Separate the egg yolks and whites. Whisk the yolks with the sugar until pale and increased in volume. Add the melted chocolate and coffee to the egg yolk mixture.

Add the brandy - it is really worth splashing out on a measure. Whip the cream (not too stiff or you won't mix it in) and fold into the chocolate mixture.

Whisk the egg whites until stiff and fold them in. Put into a bowl or individual wine glasses (if you're out to impress) and put in the fridge for an hour or so.

(If you have a freezer, it freezes brilliantly!)

Chocolate Mousse printer friendly version located here. (Just the recipe. Nothing else.)
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