Lyford Cay Chocolate Mousse

by October 21, 2016 0 comment
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Mari-Louis: I once helped out chef friends of mine for a large event at the Lyford Cay Club on New Providence Island in the Bahamas, and we had to make 1 000 servings of these. I had chocolate up to my elbows.


6 eggs, separated

¾ cup (150 g) castor sugar

300 g milk chocolate

3 Tbsp (45 ml) hot espresso

2 Tbsp (30 ml) rum

190 g butter, softened


Whipped cream to serve


In the bowl of an electric mixer, using the whisk attachment, beat the egg yolks and sugar until pale in colour.


In a heatproof bowl, break the chocolate into small pieces, pour the hot coffee over this and melt over a double boiler. Add the melted chocolate to the egg mixture and whisk to incorporate.


With the mixer on medium speed, add the rum and then incorporate the butter, a spoonful at a time, into the chocolate mixture. Increase the mixer speed to high and beat for another 2 minutes.


In a clean bowl of the electric mixer, using the whisk attachment, whisk the egg whites until soft peaks form, then fold this into the chocolate mixture.


Spoon into your choice of containers and refrigerate until needed. Allow to come to room temperature, then top with whipped cream and serve.


Serves 6–8


From our book, Make Give Sell ( Callie Maritz&Mari-Louis Guy)- Photography by Melody Deas

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