Easy Chocolate Mousse - rich and smooth

Chocolate Mousse - a classic recipe for rich, smooth mousse.  This is very easy to make, and best served in small quantities!   Over the years, I've tried it with brandy, rum and sherry.... they're all good. The original recipe suggested coffee, and I have tried orange juice, but it wasn't the best.   My Stour Festival friend, Beryl, who does the chocolate mousses, agrees with me that very high cocoa chocolate doesn't work well in this mousse, so stick to Menier or Bournville, or any standard dark chocolate.   The recipe has a small quantity of butter for added smoothness, but if you want to make it dairy-free, omit the butter (and don't put cream on the top!).   It will make about 6 small servings.  They are also gluten-free!

Chocolate Mousse

3 large eggs, separated

6oz/150g dark chocolate

1 coffee cup of rum/sherry/brandy

½ oz/12g butter at room temperature

cream, fruit or grated chocolate to decorate

Melt the chocolate and alcohol together, either in the microwave, or in a bowl over a saucepan of simmering water (microwave is quicker!).    Make sure that the mixture doesn’t get too hot, and if you are using the bowl over water method, don’t allow any water to get in.    It is important that all the chocolate is melted, otherwise you get little lumps in the mousse, but don't let it boil.   Stir the mixture until smooth.

Stir in the egg yolks one by one, then the butter (if you want to make this dairy-free, leave out the butter).    Whisk the egg whites until they are standing in stiff peaks.  Using a metal spoon, first fold in about 1/3 of the whites to break up the texture, and then add the remaining third.  

Pour the unset mousse into small bowls or ramekins, or into a single bowl (it makes about 6 small ones), and leave to set.    Decorate with whipped cream and fruit, or grated chocolate.