It’s Sinful Sunday time and yup, you guessed it, I have yet another boozy treat for you, brandy coffee chocolate mousse. This time, the recipe is from the hubby’s granny. Mom Moolenschot was telling me that Ouma Minnie’s interpretation of 30ml of brandy was rather liberal. I can associate with that!
Not only is this chocolate mousse recipe sinfully delicious, it is unbelievably ridiculously easy to make and only requires 6 ingredients. It took me 45minutes from unpacking the ingredients to shutting the door of the fridge with the mousses inside to set. It’s a dessert course, post-meal coffee and brandy all rolled into one. A huge bonus is that it can be conveniently made well ahead of time. Then, you simply whip it out the fridge and decorate just before serving making you look like a kitchen goddess.
INGREDIENTS: Makes 8 small servings or 4 larger servings
200g good quality dark chocolate (I used a combination of the LINDT 70% mild cocoa and their new 78% cocoa)
30ml or 1/8 cup strong black coffee (I mixed 2 tablespoons of the Woolies organic instant coffee with 30ml boiling water)
30ml brandy (Feel free to double-up if you prefer it boozier, I did). As a substitute for the brandy I want to try Grand Marnier to add a hint of citrus and a little more sweetness.
250ml whipping cream
2 organic eggs, separated
Berries like strawberries or raspberries to decorate (I also added some cherries I had in the fridge.)
Beat the eggs whites until stiff peaks form and set aside. Cookery queen Delia Smith shows you how to get perfect egg whites every time in this tutorial.
In a separate bowl, whip the cream until it is slightly firm – don’t make butter.
In another bowl, beat the egg yolks.
In a double boiler melt the chocolate, butter and coffee together. I don’t have a double boiler so I improvise by placing a heat proof glass bowl over a too small pot with boiling water as pictured.
Once melted, it should make a beautiful glossy mixture. Remove from the heat and allow to cool for 2-3 minutes. Stir in the brandy, Grand Marnier or other booze you might be using, and add the beaten egg yolks.
Finally, gently mix the cream into your chocolate mixture. Once fully incorporated, carefully fold in the egg whites, be patient and do this slowly because this is what gives the mousse its fluffiness.
Place the mousses into beautiful cocktail glasses, old-style champagne glasses or mini tea cups like I did to chill and set. (My cups each take 4 heaped tablespoons of the mousse or about 80ml. We found this sufficient for a serving size because it’s quite an intense, rich dessert). Refrigerate for 4 hours or overnight.
When ready to serve, remove the chocolate mousse from the fridge and top with a pretty display of berries and a dusting of icing sugar. You can even add some mint leaves or lemon rind for added colour.
Serve, sit back and bask in the glow of appreciation from your satisfied guests.
You can find more of our delicious Sinful Sunday treats here.