Chocolate mousse with brandy Cardenal Mendoza

Ingredients

• 100 grams of dark chocolate
• 4 heaped tablespoons of whipped cream
• 2 eggs
• 1 teaspoon of instant coffee
• 1 tablespoon of brandy Cardenal Mendoza
• 4 tablespoons of sugar
• 50 grams of margarine.

Preparation

1. We melted the chocolate in a double boiler, along with the margarita and the brandy. We removed it from the heat and let it cool slightly. We dissolved the teaspoon of coffee with a splash of water. We separated the egg whites from the yolks.
2. Add the egg yolks, sugar, and cream to the chocolate, stirring the ingredients in that order. Whisk the egg whites until stiff peaks form and gently fold them into the previous mixture.
3. We pour the mixture into glasses and put them in the refrigerator for a few hours.
4. We can decorate our chocolate mousse with brandy Cardenal Mendoza with some mint leaves, with pieces of fruit or chocolate sprinkles, for example.