Sephardic dark chocolate mousse

Sephardic dark chocolate mousse

Scodelline di cioccolata

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

A scodelline is generally a rich almond custard, but this version from Livorno is a rich chocolate mousse delicately flavoured with rum and coffee. It is always best to use organic eggs when they are eaten raw.

Ingredients

Quantity Ingredient
100g dark chocolate, preferably 70% cocoa solids, broken into squares
2 tablespoons strong black coffee
3 tablespoons unsalted butter
2-3 tablespoons rum or brandy
3 eggs, separated
2 tablespoons caster sugar, or to taste

Method

  1. Melt the chocolate with the coffee and butter over a pan of gently simmering water. Remove from the heat and allow to cool for a few minutes before stirring in the rum. Add the egg yolks, one at a time, using a wooden spoon to mix them in well.
  2. In another bowl, whisk the egg whites to soft peaks, then add the sugar and whisk to stiff peaks. Gently fold into the chocolate mixture.
  3. Spoon the mousse into individual glass dishes and chill thoroughly before serving.
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