Though the name now escapes me, my brother and I lived for the cheap and tacky chocolate mousse you could buy in individual serves in the yoghurt section of the supermarket. Little plastic squares piped full with imitation chocolate mousse, something that resembled aerosol cream, garnished with little cheap chocolate flakes on top. We honestly thought we were the height of sophistication getting to eat one after dinner as a special treat! How glad I am that my taste buds were truly awakened to the amazing flavour and texture that only comes from a beautifully made, real chocolate mousse.
This is a very elegant and balanced mousse and makes a great after dinner dessert that is not too heavy. I have been making this mousse recently using my test batches of 70% Brazilian chocolate, but you can choose to use any good quality dark chocolate around 70%, so long as it doesn’t have any overpowering characteristics. This is because you want to achieve a lovely balance between the chocolate, coffee and alcohol.
In our store, the most popular chocolate that would work perfectly would be our 72% from Ecuador. A smooth and refined chocolate, it has beautiful strong coffee notes and hints of liquorice and dried fruits. You do not need to use whisky; you could substitute this with rum or even water if you don’t wish to use alcohol. And although I know it is hard try to make this the night before, the flavours really do balance out beautifully after resting overnight in the fridge.