225g plain chocolate, broken into squares (minimum 55% cocoa solids)
3 eggs
2 tablesp. Coole Swan Irish cream liqueur (or use Grand Marnier, whiskey, Malibu or crème de menthe)
300ml double cream
A selection of berries (such as raspberries, strawberries and pomegranate seeds), to decorate
A few sprigs of mint, to decorate
225g plain chocolate, broken into squares (minimum 55% cocoa solids)
3 eggs
2 tablesp. Coole Swan Irish cream liqueur (or use Grand Marnier, whiskey, Malibu or crème de menthe)
300ml double cream
A selection of berries (such as raspberries, strawberries and pomegranate seeds), to decorate
A few sprigs of mint, to decorate
Melt the chocolate in a heatproof bowl set over a pan of simmering water.
Whisk the eggs with the liqueur in a separate bowl over a pan of simmering water until double in size. It is very important to ensure the water does not boil or it will cook the eggs.
Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes.
Meanwhile, whisk the cream in a bowl, fold into the chocolate mixture, then put into stemmed glasses or teacups using a spatula.
Cover with cling film and refrigerate for 2–3 hours or overnight. Spoon over the berries and add a sprig of mint to serve.
Melt the chocolate in a heatproof bowl set over a pan of simmering water.
Whisk the eggs with the liqueur in a separate bowl over a pan of simmering water until double in size. It is very important to ensure the water does not boil or it will cook the eggs.
Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes.
Meanwhile, whisk the cream in a bowl, fold into the chocolate mixture, then put into stemmed glasses or teacups using a spatula.
Cover with cling film and refrigerate for 2–3 hours or overnight. Spoon over the berries and add a sprig of mint to serve.
This rich, intensely chocolatey dessert not only looks great in glasses but also in vintage teacups. It can also be scooped into quenelles. Sometimes I’ll serve it with a couple of thin buttery biscuits for dipping, or perhaps an ice-cold glass of the liqueur I’ve used to flavour the mousse.
