- 200g fine white chocolate
- 2 tbsp double cream
- 60g butter
- 3 medium eggs
- 100g bitter chocolate
- splash of crème de cacao or other chocolate liqueur
In a bowl over gently simmering water, melt 200g fine white chocolate with 2 tbsp double cream.
Add 60g softened butter and beat in quickly. Cool slightly.
Separate 3 medium eggs. Add the yolks to the chocolate mixture. Whisk the whites to soft peaks and fold in with a metal spoon.
Divide between 4-6 ramekins and chill thoroughly.
Melt 75g bitter chocolate with a splash of crème de cacao or other chocolate liqueur to achieve a piping consistency. Fill a forcing bag or icing syringe with the mixture and, using a fine nozzle, top each mousse with some creative piping swirls, zigzags, or, if it's a special New Year's Eve dessert, why not "2013"?
Return to the fridge and chill until the topping becomes hard and crisp.
Breaking through it with a spoon to get at the underlying mousse is a moment of indescribable pleasure. Serve with a glass of dessert Jurançon.
This gorgeous recipe originally appeared in 'A Cook's Calendar' by Frances Bissell, and is passed on by kind permission of the author.