Quick & Easy
Chocolate and brandy shots
The quickest chocolate mousse you will ever make – no raw eggs or gelatine. It’s very rich but that’s perfect for a small serving after a meal. Serve in small espresso cups or shot glasses, you will need 8-12 depending on size.
Ingredients:
- 200g/7oz dark chocolate (approx. 52% cocoa solids)
- 2 tbsp brandy
- 150ml/¼ pint pouring double cream
- 250g/9oz full-fat mascarpone cheese, at room temperature
Directions:
- Remove 2 squares of chocolate and finely grate them. Set aside for the garnish.
- Break the remaining chocolate into a pan, pour in the brandy and cream, and heat gently until the chocolate is melted and well incorporated. Set aside to cool slightly.
- Spoon the mascarpone into a large bowl. Stir well so it is a smooth paste, then gradually add the melted chocolate mixture and mix until smooth.
- Pour into your shot glasses or espresso cups. Sprinkle the grated chocolate on top and chill in the fridge for at least 2 hours. Serve chilled.