Chocolate Mousse with Coffee Liqueur
Serves 8
Nothing can be easier than this dessert - but keep the fact that you had some help from us a deep dark secret.
Nobody will know this delicious mousse was not made from scratch.
- 1¼ cups (310 ml) cold tap water
- 1 x 310 g pack Ina Paarman's Chocolate Mousse
- 1 x 250 ml fresh cream (whipping)
- ½ cup (125 ml) coffee liqueur
Measure water into a medium size mixing bowl. Sprinkle contents of the pack over the water and beat until well blended. Cover with clingfilm. Leave in the fridge for 15 minutes.
In a smaller mixing bowl whip cream until soft peak stage.Remove the Mousse mixture from the fridge. Using the same beaters, whip the mixture for 1 minute until smooth. Gently fold the whipped cream into the mousse using a spatula or metal spoon. Stir until evenly blended. Add the coffee liqueur and stir it through.
Divide the mixture between 8 glasses. Cover and refrigerate. Decorate each glass with a white chocolate decoration.
CHEF'S TIP: HOW TO PIPE A CHOCOLATE LINE ON THE INSIDE OF THE GLASS
Melt 100 g of 'easy melt' dark chocolate. Pour into a small paper cone, snip off the point of the cone and pipe a continuous chocolate spiral halfway up the inside of the glass while turning it. When set, spoon the mousse mixture into the glasses.
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