Lashings of chocolate, double cream, brandy and golden syrup makes these mousse pots the ultimate treat. Better still, the recipe's secret ingredient, popping candy, gives these gorgeous-looking desserts the "wow" factor. Great for parties all year round - not just Christmas and New Year.
- 150g (5oz) dark chocolate 70% cocoa solids, broken into squares
- 4 large eggs, at room temperature, separated
- 25g golden syrup
- 25g (1oz) Tate & Lyle Fairtrade Golden Caster Cane Sugar
- 2 tablespoons brandy
- 1 level tablespoon cocoa
- 150ml (5floz) double cream
- 2 rounded tablespoons popping candy
Method1 Put the chocolate in a small heatproof bowl and either place over a small pan of simmering water (do not let the bottom of the bowl touch the water) for five minutes or microwave briefly for one minute until melted.
2 Combine the egg yolks, golden syrup and caster sugar in a mixing bowl and beat well with an electric hand mixer until thickened, for about three minutes. Mix in the brandy and cocoa.
3 Lightly whisk the cream until slightly thickened and it just hold its shape. Fold into the chocolate mixture, then stir in the chocolate until smooth.
4 Finally, whisk the white until soft peaks form and lightly fold into the chocolate mixture with a large metal spoon.
5 Divide between glasses or small serving dishes and refrigerate for 1-2 hours or until softly set.
6 Scatter with the popping candy and serve straight away.
Prep Time20 minutes
Cook Time5 mintes
Nutrition InformationServes 6
Make these other sweet treats:
Muscovado Chocolate Cakes
Baked Dark Chocolate Ginger Cheesecake
Chocolate Nut Crunch Cupcakes