Chocolate mousse with butterscotch

By Drum Digital
27 May 2015

“Comfort in a cup” perfectly describes this dessert. Chocolate mousse and butterscotch, the perfect marriage.

“Comfort in a cup” perfectly describes this dessert.  Chocolate mousse and butterscotch, the perfect marriage.

Serves: 4

Preparation: 20 min

Cooking: 10 min

Chilling: 1 hr

250 g dark chocolate

60 ml (¼ c) water

30ml (2 T) brandy (optional)

25 g butter, cubed

80 ml (? c) cream, whipped

4 eggs, separated

pinch of cream of tartar

60 ml (¼ c) castor sugar

Butterscotch

250 ml (1 c) cream

125 ml (½ c) butter

250 ml (1 c) brown sugar

5 ml (1 t) vanilla essence

1. Melt the chocolate mixed with water in a bowl over a pot of simmering water, stirring occasionally until all the chocolate has melted.

2. Remove from the heat and whisk in the brandy if using and butter, and stir until smooth. Stir a spoonful of cream into the chocolate. Fold chocolate mixture into the remaining cream.

3. Whisk the egg whites until frothy, add the cream of tartar and a spoon at a time of sugar, whisking again until soft peaks form. Gently fold a quarter of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.

4. Pour the mixture into 4 individual bowls or cups and chill in the fridge for 1 hour or until set.

5. Butterscotch: In a saucepan over medium heat, heat the cream, add the butter and stir until melted. Stir in the sugar and keep on stirring until all the sugar is dissolved. Simmer over low heat until thick. Stir in the vanilla essence and cool slightly.

6. Pour a thin layer of the butterscotch over the mousse and serve.

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