Frozen Chocolate Mousse

try this as a cool finish for a summer dinner party
what you need:
200g dark chocolate
250 ml whipping cream
eggs
100g caster sugar
1 tspn vanilla extract
2 tbsp whisky/cognac/amaretto
cocoa powder
  • roughly chop 200g dark chocolate, then melt in a heatproof bowl set over a pan of gently simmering water. set aside to cool for three minutes.

  • in a bowl, beat two eggs, two egg yolks and 100g caster sugar for a few minutes with a hand-held electric beater until pale and thick. add the melted chocolate and beat constantly for about three minutes, then stir in a teaspoon of vanilla extract and two tablespoon of the liqueue.

  • in another bowl beat 250ml of whipping cream until it forms light peaks. fold the cream lightly through the chocolate (don’t worry too much if there are streaky bits), then pour into a one-litre loaf tin. cover with cling film and freeze overnight.

  • to serve, soften the mousse in the refrigerator for 15 minutes of dip the base of the tin very briefly in hot water and run a knife around the edges. turn out and cut into thick slices of chunks, or scoop straight from the tin. serve immediately dusted with cocoa powder.
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