Sunday, December 31, 2006

Chocolate pots

We’re going to Matt and Karen’s tonight and our contribution is the pudding and some fizz. I’m making chocolate mousse because it is easy, tastes nice and I happen to have the four ingredients it requires in the house.

Break 200g dark chocolate into a bowl and add 80ml (about 5 tablespoons) rum (or Whiskey, Cherry Brandy or Cointreau)and 3 tablespoons of water. Set the bowl over a pan of water and heat gently until melted, leave to cool a bit. Separate the eggs and whisk the whites until stiff then whisk in 50g golden caster sugar. Beat the egg yolks into the cooled chocolate then fold in the egg whites. Spoon into 6 dishes or glasses then cover and chill for a couple of hours. Serve with a dollop of extra-thick cream and a biscuit on the side.

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