A gorgeously indulgent, boozy treat- not for kids!
Ingredients
- 100g (4oz) plain chocolate
- 6 tbsp Baileys liqueur
- 2 tbsp honey
- 2 eggs, separated
- Whipped cream to serve
WEIGHT CONVERTER
Method
- Slowly melt the chocolate and Baileys in a small pan over a low heat.
- When melted add the honey and egg yolks. This will produce a really glossy finish. Leave to the side to cool for 10 mins.
- Whisk the egg whites until they become soft peaks. Fold them into the chocolate mixture, aerating the mixture as you go to create a really fluffy mousse.
- Pour into four espresso cups, cover with cling film, then leave to set in the fridge for at least 4 hours. Top with some whipped cream to serve.
Jessica Dady is Food Editor at Goodto.com and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.
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