Chocolate Mousse With Cointreau Food

COINTREAU AND CHOCOLATE MOUSSE

Steps:

• Place the chocolate in a heatproof bowl over a saucepan half-filled with water (make sure the bowl doesn't touch the water) Stir until chocolate melts & is smooth.
• Set aside to cool.
• Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form.
• Add the egg yolks, 1 at a time, beating well after each addition until combined.
• Add the chocolate and beat until combined.
• Gradually add the oil and Cointreau, beating until well combined.
• Spoon the chocolate mixture into serving cups, cover & place in the fridge for 4 hours or until firm.

CHOCOLATE MOUSSE WITH OLIVE OIL

Steps:

• Melt the chocolate in a small saucepan over very low heat or in the microwave. Set aside until cooled down. In a bowl beat the egg yolks and the sugar until smooth. Add Cointreau and coffee to the mixture and stir in the melted chocolate. Whisk until well mixed. Add the extra virgin olive oil to the bowl and mix well with the other ingredients, until perfectly blended. In a separate bowl beat the whites until foamy, almost stiff. Add the chocolate mixture to the beaten whites, gently folding until thoroughly mixed. Spoon the mixture into a round 10-inch diameter mold and refrigerate. Serve chilled.;