Chocolate Mousse

1. 1

   Melt the chocolate in the liqueur over very low heat and set aside.

2. 2

   Combine eggs + extra yolks, vanilla and sugar in container of blender and blend for 2 minutes.

3. 3

   Add cream and blend for another minute.

4. 4

   Add the chocolate mixture and blend until smooth. The mousse must be made at least three hours ahead and chilled thoroughly.

5. 5

   It will keep for several days in the refrigerator and for months in the freezer.

6. 6

   If frozen, thaw in the refrigerator for 2 to 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.