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Chocolate Mousse

This mousse is delicious served with pecan nut biscotti. (See recipe of 20 May 2002)

Method

  1. Melt the chocolate over simmering water. Remove from heat; cool for 10 minutes.
  2. Stir in egg yolks and liqueur.
  3. Beat the cream until thick and fold, in 2 batches, into the chocolate mixture.
  4. Beat egg whites until stiff peaks form. Fold it into the chocolate mixture.
  5. Spoon the mixture into 160 ml cups and refrigerate for 3 hours or until set.