I expected it to flop… but it was delicious.
- 300 g good-quality dark chocolate (70% cocoa solids), broken into small pieces
- sea salt
- 8 large free-range eggs
- 100 g caster sugar
- 300 ml double cream
- Jack Daniels
- 2 tablespoons good-quality cocoa powder
Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out (I didn’t get this right)! In a third bowl, beat the cream until slightly thick and just whipped.
Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of Jack Daniels and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.