120 grams dark chocolate
120 ml double cream
1 tablespoon grand marnier
2 medium egg yolks
2 medium egg whites (whisked until stiff)
Firstly, finely chop the chocolate.
In a saucepan bring the cream to a boil, turn off the heat and add the chocolate.
Keep stirring until the chocolate has melted into the cream. Add the Grand Marnier / Baileys/ Tia Maria or another liqueur of your choice
Add the egg yolks to the cream and chocolate mixture and whisk together.
Fold in a quarter of the whisked egg whites into the mixture. Now gently fold in the rest of the egg whites with the metal spoon trying not to knock out any of the air.
Spoon the mousse mixture into little pots and leave in the fridge to set for 1-2 hours.
(Recipe by Nigella Lawson)