CREAMY CHOCOLATE MOUSSE
Preparation time: 5 minutes +
overnight chilling
Total cooking time: 5 minutes
Serves 6
125 g dark chocolate, chopped
4 eggs, separated
314 cup (185 ml) cream, lightly
whipped
1 Put the chocolate in a heatproof bowl. Bring a pan of water to a simmer,
remove from the
heat and place the bowl over the pan (don't let the base of the bowl touch the
water).
Stir the chocolate occasionally until melted. Remove from the heat and cool
slightly.
Lightly beat the egg yolks and stir into the chocolate mixture. Fold in the
cream.
2 Using electric beaters, whisk the egg whites in a small dry bowl until soft
peaks form.
Fold one spoonful of
the egg whites into the mousse with a metal spoon, then gently fold in the
remainder,
quickly and lightly. 3 Pour the mousse into six wine glasses or 3/4 cup (185
ml) ramekins.
Cover with plastic wrap and refrigerate for 4 hours or ovemight. Top with extra
whipped
cream and dust with cocoa powder, if desired.
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