These individual-sized chocolate mousses are rich, slightly boozy and indulgent but contain no raw eggs or gelatine. They’re ideal to add as part of a New Year’s eve feast.
Prep time: 20 minutes/Cook time: 10 minutes/Makes: 8-12
Ingredients:
200g (7oz) dark chocolate (at least 52% cocoa solids)
2 tbsp brandy
150ml (3/5 cup) pouring double cream
250g (9oz) full-fat mascarpone cheese, at room temperature
Method:
Remove 2 squares of chocolate and finely grate them. Set aside for the garnish.
Break the remaining chocolate into a pan, pour in the brandy and cream, and heat gently until the chocolate is melted and well incorporated. Set aside to cool slightly.
Spoon the mascarpone into a large bowl. Stir well so it is a smooth paste, then gradually add the melted chocolate mixture and mix until smooth.
Pour into your shot glasses or espresso cups. Sprinkle the grated chocolate on top and chill in the fridge for at least 2 hours. Serve chilled.
