I really enjoyed this fluffy, light chocolaty mousse, topped with pitted prunes. Easy to make, takes about 30 minutes, refrigerate for a further 30 minutes if you want to serve it nice and cold. An ideal dessert for a hot day...
- 100g semi-sweet chocolate
- 2 tbs unsalted butter
- 3 tbs strong coffee
- 1 tsp Bundaberg rum (reminds me of the flood victims. Hope you're all doing ok)
- 3 large eggs (separated)
- 1 tbs castor sugar
- 250mL whipping cream
- Melt the chocolate and butter in a medium bowl, over a pot of simmering water.
- Add the coffee and rum and whisk until all is melted. Remove from heat.
- Whip the cream till stiffness forms and then refrigerate. Wash beaters to prepare for the egg whites.
- Once the chocolate cools to a point where a small portion is just warm to taste, add the egg yolks.
- Whisk the egg yolks in with the chocolate and the mixture should thicken and glisten.
- Beat the egg whites till stiff peaks form and then beat in the sugar.
- Retrieve the cream from the fridge and in stages gently fold the cream and egg whites into the bowl containing the chocolate mix.
- The mousse should now form, light, airy and great to taste.
- Refrigerate until ready to serve.