200 grams of dark chocolate
125 ml of water
3 tablespoons of castor sugar.
2 tablespoons of Uncle Joe's Cold Pressed Hazelnut oil
1 tablespoon of Drambuie
Break the chocolate into squares
Put in a saucepan with 125 ml of water and bring to the boil gently
Let it simmer for 1-2 minutes until the mixture has slightly thickened.
Move the saucepan away from the heat .
Let it stand for a minute or so. Then beat in the egg yolks one at a time..
Beat in the hazelnut oil and Drambuie.
In a separate bowl beat the egg whites until they are stiff. Then gradually beat in 3 tablespoons of castor sugar, a little at a time , until the mixture is glossy.
Fold the egg whites into the warm chocolate mixture.
Spoon into six small ramekins or bowls.
Leave to set in the fridge for several hours before serving.
It could be very nice made with Frangelico instead of Drambuie too but there was none in our house. This Italian liqueur is a blend of hazelnuts, cocoa and vanilla. In that case I might have poured a small shot glass of it to accompany the mousse as well.