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Instructions |
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First place chocolate and water in a heatproof bowl
over a pan of simmering water simmer over a low heat
for about 6 mins until completely melted and remove
from heat.
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Give the mix a good stir and let it cool for 2-3
mins before beating the egg yolks,then give it another good mix.In a clean bowl whisk the egg
whites to form soft peaks then add the sugar about
1/3 at a time then whisk again until the whites
are glossy.
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Now using a metal spoon fold a tablespoon of the
egg whites into the chocolate mixture to loosen
it, then carefully fold in the rest. You need to
have patience here – it needs gentle folding and
cutting movements so that you retain all the
precious air, which makes the mousse light.
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Next divide the mousse between the ramekins or
glasses and chill for at least 2 hours, covered with
clingfilm. I think it's also good to serve the
mousse with a blob of softly whipped cream on top.
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| Serving
Suggestions |
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serve with a little whipped cream.
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Originally Submitted
2/26/2011
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