How to make
In a container in a water bath, dissolve the cappuccino / milk, butter and crumbled chocolate, then add the liqueur. Separately, beat the eggs with the sugar until you get a fluffy, smooth cream.
Add one part of the egg mixture to the somewhat cooled chocolate and gently stir. Once homogenized, add all of the egg cream and gently stir again. Distribute the chocolate mousse into oven-safe cups, arrange them in a tray and pour in water halfway up.
Put them to bake in the lower part of the oven in a preheated 320°F (160 °C) oven for about 15-18 minutes. Let the baked chocolate mousse cool well before serving.
