I adore chocolate mousse but am often put off by the thought of having to make a big ole mess in the kitchen. When I found a recipe that doesn’t involve separating eggs or using every bowl in the house I was sold.
To me, a mousse should be silky smooth and have a lovely mouth feel, which is why it is important to use good quality chocolate. A dark chocolate is my ideal preference to ensure a rich taste.
This recipe is all about richness: dark chocolate, freshly brewed espresso and dark rum. Together they form an adults-only taste that you can throw together in mere minutes for a special occasion dessert.
I tweaked a recipe from the book Bakeless Sweets by Faith Durand.
¾ cup full fat milk
¼ cup freshly brewed espresso
170 grams best quality dark chocolate broken into chunks
3 tablespoons dark rum
½ teaspoon vanilla extract
LET’S GET TO IT:
Place milk and coffee in a small pan and heat gently until the mixture comes to the simmer. Remove from heat then carefully tip chocolate into the pan, stirring once. Set aside for five minutes, then stir once.
Tip the mixture into a blender and add the rum, vanilla and eggs. Blitz until well combined, then pour into small ramekins or glasses.
Place in fridge for at least three hours before serving – overnight is ideal.