Frozen Chocolate Mousse Recipe

Metric

Frozen Chocolate Mousse

Imperial
  • 2x 100g slabs dark chocolate
  • 1 tbsp coffee
  • 3 tbsp water
  • 3 eggs
  • 3 tbsp orange liqueur
  • 1 can dessert cream
  • 1 tbsp caster sugar
chocolate mousse
  • 2x 100g slabs dark chocolate
  • 1 tbsp coffee
  • 3 tbsp water
  • 3 eggs
  • 3 tbsp orange liqueur
  • 1 can dessert cream
  • 1 tbsp caster sugar
  1. Line the base of a round mould or loaf pan with greaseproof paper.
  2. Break the chocolate into pieces and place in a heatproof bowl together with the coffee and water.
  3. Melt in the microwave for 6 minutes on low.
  4. Add egg yolks and liqueur and mix well.
  5. Add cream and mix gently until well blended.
  6. Whisk the egg whites to soft peak stage and add caster sugar. Fold into chocolate mixture.
  7. Turn into mould, cover with foil and freeze overnight.
  8. To serve, turn mousse out into a serving plate and remove paper.

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