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Lindt Chocolate Mousse

The Christmas afternoon treat!

6 glasses

15-30 minutes

Lindt Excellence 70%

Medium

Ingredients

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

Directions

  • 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.