Chocolate Mousse les Halles

Serves: 6 (scaled from 6)

Ingredients:

56 g butter
112 ml double cream
4 egg
28 g sugar
168 g chocolate
56 ml grand marnier

Method

Melt chocolate over water. Add grand marnier, then butter. Stir in egg yolks one at a time. Whip egg whites to soft peaks, add sugar. Fold together with choc mix. Whip cream to soft peaks, fold in. Put in serving things and chill at least 2 hours.

Notes

use bittersweet chocolate ie dark garnish with mint and same ammount of cream again If you aim to serve 3.57142857143 ie 100g chocolate, this makes enough to fill 2 of the pyrex ramekins.

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