Balsamic Chocolate Mousse with Grande Reserve
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 Grande Reserve Balsamic
- 200ml Double Cream lightly whipped
Method
- In a suitable 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, beat well to incorporate.
- Add the Grande Reserve 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!
Make sure your utensils are really clean before each stage of the process.