Helen's Chocolate Mousse

One of our families most requested recipe this one is a cracker. It’s a great option if you need a dairy free dessert. This make an excellent emergency dessert if you keep. a bar of chocolate in the pantry.

Ingredients

225g dark cooking chocolate (I usually use Whittiker’s 62% cocoa - if you use really dark chocolate it goes grainy)

1 tablespoon brandy or rum

3 tablespoons black coffee or water (we don’t like coffee so always use water)

15g butter

4 eggs

1 teaspoon poppy seeds (optional)

Cream (to serve)

Method

Cut the chocolate into small pieces and melt in microwave or over double boiler. Stir in thebutter and brandy/rum if desired. Separate eggs. Add the egg yolks one at a time to the warm choclate mixture, stirring continuously. Whisk egg whites until stiff and fold into chocolate mixture. Pour into small mousse pots (makes around 6 depending how big you pots are). Place in refigerator until set. Serve with cream poured over the surface, or, if

you must, whipped cream!