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GINGERED CHOCOLATE MOUSSE

150 g pack deluxe dark cooking chocolate
2 Tbsp warm strong black coffee
15 g butter
3 medium eggs, separated
1 Tbsp brandy or coffee liqueur (optional)
3 pieces stem ginger
150 ml double cream
sifted cocoa powder, for dusting

Melt the chocolate, coffee and butter together in a heatproof bowl
set over a pan of simmering water. Remove from the heat and beat
in the egg yolks, one at a time, then add the brandy or coffee
liqueur, if using. Chop half the ginger and add to the chocolate.
Slice the remaining ginger and set aside for decoration.

Whisk the egg whites in a separate bowl until they form soft peaks.
Stir a large spoonful into the chocolate mixture, then gently fold
in the rest. Divide the mousse between four small serving dishes
or glasses and leave to chill for at least 3 hours until set.

Lightly whip the cream and spoon on to the mousses. Decorate with
the reserved ginger and dust with cocoa. Serve with amaretti
biscuits, if desired.

Serves 4

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