For sheer simplicity and luxurousness, nothing comes close to a velvety dark chocolate mousse. This recipe makes more than is needed for two so keep leftover desserts in the fridge for a treat the next day. Serve liquorice on the side to complement the anise flavour.
200g dark chocolate
3 eggs at room temperature, separated
¾ cup cream at room temperature
40ml Baileys, Kahlua or brandy
½ teaspoon ground star anise
Liquorice sticks to serve
Melt dark chocolate in a double-boiler or in the microwave on medium power until smooth. Cool slightly then whisk in egg yolks, cream, liqueur and spice.
Beat egg whites until firm then fold into chocolate mixture until evenly combined. Pour mousse into serving glasses and refrigerate until set, at least 2 hours. Serve with liquorice. Serves 4-6