recipes
Chocolate mousse tart
Serves: 12
2011-10-25
Ingredients
- 1 sweet pastry tart (24cm) baked blind
- 300g chocolate (Novi)
- 50g sugar plus 1 tbsp
- 4 eggs, separated
- 1 tot brandy or rum
- 3 spoons strong black coffee
- 300ml whipping cream (Elmlea)
Method
Melt the chocolate in a heat proof bowl and allow to cool. Beat the sugar with the yolks until thick and pale, and then add in the alcohol and coffee. Next, gently mix in the chocolate till well incorporated. In another bowl, whip the egg whites to stiff peaks and fold them into the chocolate mixture. Pour into the pastry tart case, level out and allow to chill for about 2 hours. Whip the cream with the remaining sugar and spoon over the mousse. When the chocolate mousse tart is set, serve with some grated chocolate over the top.
Suggested accompanying wine: DELICATA Casella Moscato sweet white wine
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