Balsamic Chocolate Mousse with Grande Reserve
Ingredients
- 150g dark chocolate (70% cocoa solids)
- 40g butter
- 4 large free-range eggs, separated
- 30g caster sugar
- 30ml Bushmills Cask Aged Balsamic
- 200ml double cream, lightly whipped
Method
- Make sure your utensils are really clean before each stage of the process.
- In a suitably sized glass bowl, melt the chocolate and the butter and allow to cool slightly.
- Beat the egg yolks until pale and fluffy.
- Beat the egg whites to medium peaks and add the sugar, beating well to incorporate in.
- Add the Balsamic to the chocolate mixture then add to the egg yolks.
- Lightly fold then add a little of the egg whites and stir in well then carefully fold in the remaining egg whites.
- Gently fold in the whipped cream and then spoon the mixture into glasses.
- Allow to chill for a couple of hours.
We topped this with a little 24 Carat Gold Leaf for some glitz!
