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Ingredients

75g good-quality dark chocolate, coarsely chopped
11/2 tablespoons brandy
1 egg, separated
80ml (1/3 cup) thickened cream

Method

Step 1 Place chocolate and brandy in a small heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch water). Use a metal spoon to stir occasionally until chocolate melts (see microwave tip). Remove from heat and set aside for 3 minutes to cool. Add the egg yolk and stir until well combined.
Step 2 Use an electric beater to beat cream in a small bowl until soft peaks form. Use a metal spoon to gently fold cream into chocolate mixture until just combined.
Step 3 Use a clean electric beater to beat the egg white in a clean, dry bowl until soft peaks form. Fold into chocolate mixture until evenly combined. Pour the mixture among espresso cups. Place cups on a tray and cover with plastic wrap. Place in the fridge for 3 hours or until set.

Individual brandy chocolate mousse

How to make Individual brandy chocolate mousse

Ingredients

Method