Chocolate mousse shots

Chocolate mousse shots 2
This is my recipe for a much-loved family dessert. Chocolate mousse shots were created accidentally when I made a mousse that wouldn’t set in time for dinner. So I poured it into shot glasses and slammed it in the freezer. Some recipes add melted butter, but I think the butter taste intrudes on the purity of the chocolate. And the extra calories aren’t needed. The French wisely consume only this tiny amount for dessert. It always puzzled me how they could have so many patisseries bulging with fabulous creations and not end up the size of The Louvre. Now I know. Their mindful eating and enjoying life’s pleasures in disciplined moderation is a good recipe for living well and healthily. These taste equally as good without any sugar at all.  Bon appetit to readers!

Chocolate Mousse Shots

  • 230g quality dark chocolate (up to 70% cocoa solids)
  • 40g caster sugar (optional)
  • 2 free-range eggs
  • 1 dollop of double cream (about 1 heaped tablespoon)
  • A dash of your favourite coffee or chocolate liqueur (optional)

Method:

  • Melt the dark chocolate in a double boiler and set aside to cool slightly in a room temperature bowl
  • Beat the eggs until light and fluffy, add the sugar slowly (if you’re adding it at all) and beat on medium speed for 3 minutes
  • Fold the egg mixture into the melted chocolate
  • Add the dollop of thickened cream
  • Add the liqueur (about 1 tablsp) and stir in gently
  • Pour immediately into shot glasses and freeze for at least an hour and a half
  • Add fresh raspberries just before serving
  • The finished colour will be lighter due to the cream and egg mixture, but it will taste as rich as dark chocolate.

Preparation time: 15 mins
Serves 8 – great for dinner parties
Recipe copyright: Heather Tyler

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