2 tablespoons of either rum, brandy or espresso coffee
110g butter
Instructions
Melt the chocolate slowly in a heatproof bowl over a
pan of barely simmering water.
Remove the bowl from the heat and add the butter.
Stir until melted and combined.
Add the egg yolks one by one, stirring constantly
Add either the rum, brandy or espresso coffee
(depending on your preference).
Transfer the mousse to small cups or ramekins and
refrigerate overnight, or until ready to serve.
Originally Submitted
1/6/2015
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