Chocolate Mousse

INGREDIENTS

3 eggs separated
2 tablespoons caster sugar
100g dark chocolate
125ml fresh cream
pinch of salt

METHOD

Place a small pot of water on the stove
to boil then place a
glass bowl over the water but not
touching it and melt the
chocolate.

In a large bowl add the catser sugar
and the egg yolks then use
an electric beater to beat the mixture
until it is thick and
creamy.

Add the melted chocolate ensuring you
get it all by using a
baking spatula to clean the bowl. Beat
again until well blended.

In a separate bowl whip the cream until
stiff, add to the
chocolate mixture and fold in using a
metal spoon. Don’t mix it,
just fold it in gently until evenly
distributed.

Now take another bowl and add the egg
whites and pinch of salt.
Beat with your electric beater (be sure
to clean the beaters)
until stiff.

Add to the chocolate mixture and fold
in with a metal spoon until
colour is uniform.

Spoon into cups or ramekins and chill
in the fridge for a few
hours. It will need at least 2 hours to
set well.

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