2. In a medium saucepan, boil water and sugar over medium heat. Once the sugar has melted, pour the hot syrup over the chocolate. Let stand for 30 seconds, then mix until chocolate has melted.

3. Stir in the liquor of choice, leave to cool.

4. In a mixer bowl, beat the cream until stiff. Gently fold half of the whipped cream into the chocolate mixture until combined; then gently mix in the remaining whipped cream.

5. Divide into serving cups.

6. Chill the mousse for at least two hours.

Recipe & Photo by Anna Pettigrew

About the author

Anna Pettigrew

Anna Cairns Pettigrew is a photographer, cook and recipe developer and a lover of all things organic. She can usually be found either gardening or cooking up a storm. She lives in the Scottish countryside with her husband, 2 children, 1 dog and 8 chickens!

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