Marbled chocolate mousse (Mousse au chocolat marbree)
Photo by Doug Sherring
- Place the chocolate in a heat proof bowl with the coffee and, if using, the brandy.
- The bowl should be suspended over a saucepan of water so choose a pot that will allow you to sit the bowl in it without the bowl touching the base of the pot.
- Sit the bowl over a saucepan of water and gently heat the water.
- Keep stirring the chocolate with a wooden spoon as it melts, then remove from the heat.
- Be careful not to get any water or steam close to the chocolate as it melts , this will cause the chocolate to seize ( go hard and lumpy) and you will need to start again.
- Beat the egg whites with a pinch of salt and a pinch of cream of tartar until they are firm.
- Add 50 gms of the caster sugar and continue to beat until firm.
- Beat the cream and the remaining 50 gms of sugar until firm.
- Add a little of the egg whites to the melted chocolate and fold these together, then continue to add the remaining egg whites, gently folding the two together.
- You will now have a lovely dark chocolate mix and white whipped cream.
- Swirl both of these together, but do not over mix the streaky combination should look like patterns on marble.
- Spoon into some bowls or glasses and refrigerate until ready to serve.