Helen RandellChocolate Cointreau Mousse
November 5th 2009 07:17
Back when alcohol was new and exciting, and cooking was only something I did when I could take over the kitchen from mum or dad, one of my good friends passed on this recipe for a delicious mousse. Cointreau was the liqueur of our choice (and still is when I'm in the right mood) and with chocolate it is an unbeatable combination.
Thanks to Karin for this recipe.
Chocolate Cointreau Mousse
250g dark chocolate
2 tbs strong black coffee
20g butter
1 tspn Cointreau (or other orange liqueur)
3 large eggs, separated
cream to decorate
1. Melt chocolate with coffee using a double boiler until smooth and creamy. Remove from heat.
2. Stir in cointreau and butter and cool slightly before stirring in egg yolks.
3. Whisk egg whites until stiff and fold into chocolate mixture.
Pour into a glass bowl, or individual glasses and chill until set, approximately 5 hours.
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Comment by FoodMage
My family thanks you, my friends thank you, and I think I'm going to thank you.
Janice
Comment by Helen Randell
Rough Cooking