Chocolate Mousse
Sometimes mistakes lead to the best discoveries. While making a mathematical error in splitting a pot de creme recipe, I ended up with a light airy mousse, that's the fastest, impressive dessert I've ever made.
4 eggs
2 tbsp sugar
1 tbsp lychee liquor ( or grand marnier)
3 tbsp heavy cream (optional)
2 cups strong, hot coffee
1 tsp Vanilla
In a blender pulse all ingredients except coffee, until the chocolate is well broken up. While blending, pour in the coffee in a steady stream. Blend for about a minute. Pour into serving cups and refrigerate until set (about 20-30 min). Decorate with orange zest.
Comments