200g of champagne biscuits
1/2 cup of orange or cocoa liqueur
400g of bittersweet chocolate
3 egg yolks
3 tablespoons of strong coffee
3 tablespoons of orange or cocoa liqueur
4 egg whites
4 tablespoons of confectioner's sugar
1 cup of freshly whipped cream
200g of champagne biscuits
1/2 cup of orange or cocoa liqueur
400g of bittersweet chocolate
3 egg yolks
3 tablespoons of strong coffee
3 tablespoons of orange or cocoa liqueur
4 egg whites
4 tablespoons of confectioner's sugar
1 cup of freshly whipped cream
Arrange some champagne biscuits, with the smooth side facing up, at the bottom of a round high mold or a refractory container 20 cm in diameter
Dip the biscuits in the liqueur and place the remaining biscuits around the mold (with the smooth side facing inward)
Break the chocolate into pieces and melt it in a bain-marie or microwave. Reserve
Beat the egg yolks gently
Add the chocolate, coffee, and liqueur
Beat well
Beat the egg whites until foamy
Gradually add the confectioner's sugar while beating continuously
And carefully add it to the chocolate
Finally, add the whipped cream
Refrigerate for a few minutes until it has more consistency but is still creamy
Pour the mousse into the prepared mold
Cover the top with biscuits
Dip in liqueur
Cover with plastic wrap or aluminum foil and refrigerate
It can be stored in the freezer for 2 months
To serve, pass a knife around it, demould, and cover completely with whipped cream mixed with confectioner's sugar
If desired, decorate with chocolate shavings
Serves 12.
