COFFEE LIQUEUR MOUSSE

1/4 cup sugar 1/4 cup water

90 g (3 oz.) dark chocolate

1 egg

1 tablespoon coffee liqueur (Tia Maria or Kahlua)

1 tablespoon brandy

2/13 cup cream

Combine sugar and water in saucepan, stir over low heat until sugar is dissolved, bring to the boil, remove from heat.

Chop chocolate, put into blender with lightly-beaten egg. Add boiling syrup gradually, in a thin stream; start to blend
immediately a portion of the hot syrup is added. Blend on low speed. Continue blending and adding syrup until chocolate is melted and mixture has thickened. Cool. Add liqueur and brandy, refrigerate for at least 1 hour.

Whip cream, fold into chocolate mixture. Spoon into serving dish or individual dishes, refrigerate for 2 hours or until
required. If desired, decorate with extra whipped cream and strawberries. Serves 4.
 

CHOCOLATE MOUSSE

1/4 cups cream

1 tablespoon brandy

125 9 (4 oz.) dark

chocolate 4 eggs

Separate eggs. Chop chocolate roughly, put into top of double saucepan; stir over hot water until melted. Remove from heat, cool a little, then blend in egg-yolks, one at a time. Beat until mixture is smooth and thick. Fold in whipped cream, brandy, then softly beaten egg-whites. Spoon into individual serving dishes, refrigerate until firm. To serve, top with extra whipped cream and grated chocolate.

Serves 4.