I would call this a chocolate paste rather then a mousse, but it is very tasty nonetheless. I made it with a stickblender and used crème de menthe instead of brandy and dark chocolate instead of semisweet. The result was a very lovely "after eight" dessert.
First I blended the sugar with the crème de menthe and the eggs. After that I blended the chocolate in and the hot milk last. Gave it a few more pulses before pouring into the bowls. The dessert set up for me in about 1 to 2 hours in the fridge.
I think this recipe would also make a marvelous cake filling and icing. Will try that with a chocolate cake and cointreau instead of brandy.
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I would call this a chocolate paste rather then a mousse, but it is very tasty nonetheless. I...