100 g good quality dark chocolate
2 eggs + 1 tbsp sugar
4 egg whites + pinch of salt + 2 tbsp sugar
1-2 tbsp extremely strong coffee
drop of vanilla extract
25 g of nuts,crushed
Melt the chocolate,cool slightly.
Whisk together the whole eggs & sugar until pale then whisk in the coffee.
Now stir in the chocolate.
Whisk the egg whites with pinch of salt until soft peaks form,whisk in the sugar,then fold through the chocolate mixture until evenly combined.
Spoon into the ramekins or cups & chill for at least 1 h.
Serve with chopped nuts.
Ingredients: 250g mascarpone 1 tsp vanilla extract 3 tbsp Marsala, brandy or Tia Maria 150ml strong coffee or espresso, cooled to room temperature 150ml fresh cream 4 tbsp icing sugar 16 sponge fingers Frozen bar of 70% of chocolate bar Cocoa powder, to dust Method: 1. Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix
2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits
3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.
4. Remove the tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.
170g bittersweet or semisweet chocolate, chopped
170g unsalted butter, cut into small pieces
60ml dark-brewed coffee
4 large eggs, separated
170g, plus 1 tablespoon sugar
2 tablespoons (30ml) brandy or liquor (orange or coffee)
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, brandy, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Serving: I like to serve the chocolate mousse as it is, maybe with just a few raspberries.
Storage: The mousse can be refrigerated for up to 4 days.
