|Chocolate Cointreau Ganache Mousse with Cream|
Don't say I didn't warn you.
It will call you from the refrigerator at the most inconvenient times, tempting you to have that second taste of its wicked goodness. Yes, it was love at first sight.
CHOCOLATE COINTREAU GANACHE MOUSSE WITH CREAM
Mousse recipe adapted from Taste
300g good-quality dark chocolate, coarsely chopped
3 eggs, separated
125ml (1/2 cup) light olive oil
60ml (1/4 cup) Cointreau liqueur
150g extra chocolate
cocoa powder to dust
Melt 300g chocolate in the microwave, checking every 20 seconds to ensure it does not burn. Stir until the chocolate is smooth. Set aside to cool.
Meanwhile, melt extra chocolate in a separate bowl. Spread generously into four cup molds, ensuring the sides are thick, as well as the bottom. Refrigerate until set.
Beat the egg whites in a clean dry bowl until firm peaks form. Add the egg yolks, one at a time, beating well after each addition until combined.
Add the melted chocolate and beat until combined. Gradually add the oil and Cointreau, beating until well after each addition.
Gently remove the set chocolate cups from their molds.
Spoon the chocolate mixture into each chocolate cup. Cover and place in the fridge for 4 hours or until firm. Serve with cream and a sprinkling of cocoa or chocolate curls on the top.
NOTES: this recipe can be made one day ahead. Cover with plastic wrap and refrigerate.
Another naughty version of this amazing cointreau mousse:
CHOCOLATE COINTREAU MOUSSE TARTS
Shortbread Tart Cases:
125g butter, at room temperature
1/2 cup pure icing sugar
1 tsp. vanilla essence
1 cup plain flour
1/4 cup cornflour
Using an electric beater, beat butter, sugar and vanilla until light and fluffy. Add flours, and stir until well combined. Turn dough onto a floured surface and knead until smooth. Roll with a rolling pin and press our 20 circles. Place each in the bases of a greased muffin tray. Bake for 25-30 minutes until golden. Cool.
Using the above mousse recipe, pipe chocolate mousse into each shortbread case when cooled. You may find this easier after refrigerating the mousse for several hours prior to piping.