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Lindt Chocolate Mousse
6 glasses
Lindt Excellence 70%
15-30 minutes
Medium

The Christmas afternoon treat!

3 bars (100g each) Lindt Excellence 70%, chopped

20g Butter

30ml Hot water

15ml Orange liqueur (optional)

500ml Whipping Cream (35%)

4 Egg yolks

50g Granulated sugar

1

In a double boiler

Over medium-low heat, combine chocolate and butter, stirring until chocolate has melted and mixture is smooth.

2

Stir

In hot water and orange liqueur (if using) and set aside.

3

Whip

The cream just until stiff peaks form. Set aside.

4

In a large bowl

Beat egg yolks and sugar until pale and thickened.  Add chocolate mixture, stirring just until combined.

5

Fold

In the whipped cream using a spatula.

6

Transfer

To your serving bowl or individual glasses. Cover the mixture with plastic wrap and refrigerate for 6 hours or overnight.

7

Before serving

Garnish with more whipped cream, shaved chocolate and, if desired, mint leaf.