Introducing: warm baked chocolate mousse
We’ve taken that old favourite, the chocolate mousse, and turned it into a wonderful warm winter dessert, best served with a scoop of creamy ice cream. You’re welcome.
- 70% good quality dark chocolate: 125 g
- Strong black coffee: 3 tablespoons
- Brandy: 1 tablespoon
- Salt, a pinch
- Cream: 1/3 cup
- Extra large free range eggs: 3
- Sugar: 70 g
- Ice cream of our choice, to serve
Preheat the oven to 150ºC. Break the chocolate into pieces. (We used Woolworths Organic Dark Chocolate.) Melt with the coffee, brandy and salt. Set aside. Whip the cream until soft peaks form, chill.
Beat the eggs and sugar until thick and frothy. Mix with the cream and gradually add the chocolate mixture.
Divide between 6–8 ramekins and place in a pan of hot water. Bake for 30 minutes or until set. Serve warm with a scoop of ice cream, we used the delicious Woolworths Lemon Curd Dairy Ice Cream.
In the mood for some chocolate now?