Summary

Ingredients

• 100 ml egg liqueur
• 200 g dark chocolate couverture
• 400 ml cream

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Instructions

1. Cut the dark couverture into small pieces, place in a bowl and melt together with the egg liqueur in a water bath.
2. Meanwhile, whip the cream ¾ until stiff.
3. When the couverture has melted, fold in the cream, portion and chill.
4. The chocolate mousse is ready to serve after around 2 hours. Garnish with fruit if necessary.
5. Note: The mousse can of course also be prepared the day before.