Ingredients

• Liquor (sambuca/coffee)
• Chocolate (white/brown)
• Cream

Instructions

• Boil the liquor and cream
• Remove from the fire, melt the chocolate until you have a thick sauce
• Whip the cream until almost stiff
• When the chocolate is cooled, stir it gently through the whipped cream, from the bottom
• Put the mousse in a piping bag and fill glasses from the bottom
• Allow to stiffen in the fridge

Tips

• Melt the chocolate when the pan is off the stove, otherwise the chocolate will turn bitter
• When using white chocolate, use more, because its structure is softer