Chocolate and brandy shots

Name: Chocolate and brandy shots
Prep time: 30 min
Cook time: 10 min
Yield: Serves 8–12
Ingredients: 200g/7oz dark chocolate (approx. 52% cocoa solids); 2 tbsp brandy; 150ml/¼ pint pouring double cream; 250g/9oz full-fat mascarpone cheese, at room temperature

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 8–12
Dietary: Egg-free Gluten-free Vegetarian

The quickest chocolate mousse you will ever make – no raw eggs or gelatine. It’s very rich but that’s perfect for a small serving after a meal. Serve in small espresso cups or shot glasses, you will need 8-12 depending on size.

By Mary Berry

From Mary Berry - Cook and Share

Shopping list

Ingredients

200g/7oz dark chocolate (approx. 52% cocoa solids)
2 tbsp brandy
150ml/¼ pint pouring double cream
250g/9oz full-fat mascarpone cheese, at room temperature

Recipe tips

Method

Remove 2 squares of chocolate and finely grate them. Set aside for the garnish.
Break the remaining chocolate into a pan, pour in the brandy and cream, and heat gently until the chocolate is melted and well incorporated. Set aside to cool slightly.
Spoon the mascarpone into a large bowl. Stir well so it is a smooth paste, then gradually add the melted chocolate mixture and mix until smooth.
Pour into your shot glasses or espresso cups. Sprinkle the grated chocolate on top and chill in the fridge for at least 2 hours. Serve chilled.