A gorgeously indulgent, boozy treat- not for kids!
- 100g (4oz) plain chocolate
- 6 tbsp Baileys liqueur
- 2 tbsp honey
- 2 eggs, separated
- Whipped cream to serve
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.