Chocolate Mousse

INGREDIENTS

4 large eggs, separated
250ml fresh cream
200g dark chocolate, melted (I use the beacon variety)
2 tablespoon sugar

For decoration: Raspberries, cherries or strawberries, crushed peppermint chocolate

METHOD

Beat egg yolks & sugar together in a bowl
until well blended.

Make sure that the chocolate has cooled down
before adding to the egg yolks. If the
chocolate is too warm it will 'cook' the egg
yolk. Slowly add the melted chocolate and
beat thoroughly.

In a separate bowl, beat the cream until it
starts to thicken. Add cream to chocolate
mixture & beat slowly until the mixture is
well blended & smooth. Using a spatula,
scrape any chocolate mixture that is still on
the sides or bottom of bowl away. Beat again.

Lastly, in a clean bowl, beat egg whites till
it starts to hold it's shape but isn't too
dry. Slowly Fold egg whites into chocolate
mixture with metal spoon. Pour into dish &
allow to set in fridge for about 4 hours.

Variations:

Here's the part where you can just let your
creativity run free, or should I say
tastebuds!! :)

Pour the mixture into dessert glasses, allow
to set in fridge. When ready to serve, pipe a
dollop of cream on top, sprinkle with
chocolate sprinkles or place a strawberry or
cherry on top.

Dip finger biscuits in strong, warm coffee.
Layer these in your serving dish, preferably
a square or rectangular one. Pour mousse
mixture over finger biscuits and allow to
set. Pipe rosettes of cream on top and
sprinkle with a crushed peppermint chocolate.
When made like this, the mousse can be cut
into little blocks & lifted out of the
serving dish.

If you're wanting to use the finger bisuits
in the dessert glasses you can do so too!!
Break the finger biscuits into smaller pieces
so they fit into the glasses. Dip biscuits in
coffee mixture and layer on bottom of glass.
Cover with mousse mixture. Continue alternate
layering of biscuits & mousse mixture until
the glass is almost full, leaving room to
decorate when you serve it.

WOULD YOU LIKE TO ?

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