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Ingredients
- 4 ounce Dark chocolate, melted
- 4 x Macaroons
- 1 Tbsp. Brandy, (1 to 2)
- 2 Tbsp. Strong black coffee
- 2 lrg Large eggs, separated
- 1 ounce Unsalted butter
Directions
- Toast the macaroons gently under a grill. When lightly browned, break into pcs and crumble between fingers. Stir in the brandy and mix well together. Divide the mix proportionately between 4 mousse dishes or possibly press into one larger dish. This forms the base of the pudding.
- Beat egg yolks one by one into the chocolate mix. Cut butter into small pcs and beat it into the mix to create a smooth cream.
- Whip egg whites into stiff peaks. Allow chocolate mix to cold slightly and then, using a metal spoon, fold whites into the mix
- (this action to be done lightly but thoroughly). Pour mousse onto the macaroon base and refrigeratefor 3-4 hrs.
- Remind guests to dip deep to the bottom in order to sample the base with the chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 181 | 52% |
| Total Fat 20.21g | 25% |
| Saturated Fat 12.49g | 50% |
| Trans Fat 0.03g | |
| Cholesterol 121mg | 40% |
| Sodium 101mg | 4% |
| Potassium 237mg | 7% |
| Total Carbs 34.69g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 30.23g | 20% |
| Protein 5.48g | 9% |
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