1/2 cup unsalted butter at room temperature
1/4 cup confectioners' sugar
300g semisweet chocolate chips
4 large egg whites beaten until stiff
4 large egg yolks
2 tablespoons Cointreau or Grand Marnier liqueur
1/2 cup unsalted butter at room temperature
1/4 cup confectioners' sugar
300g semisweet chocolate chips
4 large egg whites beaten until stiff
4 large egg yolks
2 tablespoons Cointreau or Grand Marnier liqueur
Melt the chocolate in a double boiler
Mix well to achieve a smooth consistency
Remove from heat and let cool
Beat the butter and confectioners' sugar for three minutes
Add the egg yolks and beat for five minutes or until the mixture is light and fluffy
Add the melted chocolate and mix until uniform in color
Add the egg whites and mix for one minute to fully incorporate into the chocolate mousse
Add the liqueur
Mix well and pour into a large serving dish or individual cups
Refrigerate for at least four hours.
