Chocolate and Ginger Mousse

I had 3 lovely ladies from Australia come for a cooking class this Easter. One of the recipes I did went down extremely well, especially with the three husbands who joined us for an evening meal. It was my Ginger and Choclate Mousse. Find the recipe below and enjoy!!

BITTER CHOCOLATE AND GINGER MOUSSE

4 eggs

100g Chocolate, minimum 70% cocoa

25g reserved Ginger in Syrup

1 tbsp Armagnac

50g finely crushed ginger biscuits

Cream

Coffee

1)      Separate eggs

2)      Whisk yokes until pale and fluffy

3)      Melt chocolate in a bain marie

4)      Take chocolate off heat, add a splash of Armagnac and ginger syrup

5)      Add yolks to the chocolate mix, and stir

6)      Whisk egg whites to soft peaks

7)      Fold egg white in to chocolate mix

8)      Place a little crushed biscuit and finely chopped ginger in the bottom of cocktail glasses. Add a splash of Armagnac in each glass

9)      Gently spoon mousse in to glasses

10)   Finish with cream whipped with a little coffee (Use a spuma if you have one, and chill)

11)   Sprinkle with powdered chocolate, cinnamon and nutmeg.

Tell me what you think!!