Karen's Kitchen: Easter chocolate mousse with a hint of Cointreau

dailyrecord.co.uk:

Over the years I’ve made many chocolate mousses, but I have to say this one is really excellent, writes Karen Skewies.I’ve made it seasonal, by adding some Easter eggs as decoration but that is entirely up to you, and you can decorate it depending on your taste and the season!One key tip is to ensure that you use a good quality chocolate, don’t be tempted to use a cheap variety. Ingredients ■ 3 free-range eggs■ 100g caster sugar■ 300g dark chocolate 70 per cent cocoa, broken into small pieces■ 125g unsalted butterThe Lanarkshire Live app is available to download now.

Get all the news from your area – as well as features, entertainment, sport and the latest on Lanarkshire’s recovery from the coronavirus pandemic – straight to your fingertips, 24/7.The free download features the latest breaking news and exclusive stories, and allows you to customise your page to the sections that matter most to you.Head to the App Store and never miss a beat in Lanarkshire - iOS - Android ■ 500ml whipping cream■ 1 tbsp Cointreau (optional)■ Cadbury’s Easter Eggs with some whipped cream to decorate (optional) Method 1.

Put the eggs and sugar in the bowl of an electric mixer and whisk until light and airy – the longer you whisk, the better, so give it at least eight to 10 minutes.2.

While the eggs are whisking, put the chocolate and butter in a heatproof bowl and place over a pan of barely simmering water.3.