Silky Espresso Mousse with Frangelico

This mousse recipe that I got from a magazine a few months back is an absolute killer!! It’s rich, creamy and naughty with its drop of hazelnut liqueur. I first made this when I went to meet my boyfriend’s boss (who is now MY boss too – the mousse is that good) and his family at their home.

  • 150g good dark chocolate, roughly chopped
  • 4 eggs
  • 4 tsp espresso coffee powder, dissolved in 1-2 tsp of hot water

    Quick and easy and DELICIOUS!
    Quick and easy and DELICIOUS!
  • 150ml thick whipping cream
  • 3 tbsp icing sugar, sifted
  • 3 tbsp Frangelico (any hazelnut liqueur will do)
  1. Melt the chocolate in a double boiler.
  2. Separate 3 eggs and whisk the egg yolks with the final whole egg and add the coffee before beating into the chocolate.
  3. In a clean bowl, whisk the 3 egg whites to soft peak stage. Spoon and fold the mixes together.
  4. Spoon into bowls or coffee glasses and chill for at least 90 minutes.
  5. Whip cream, sugar and Frangelico together and then spoon over the mousse to serve. (The original recipe suggested adding actual hazelnuts for decoration- but I found the nutty flavor overpowered the chocolate and coffee)

All that is left to do ENJOY!


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