Having just tasted my afternoons efforts ( 3 hours refrigeration time felt like a life time!) I have decided that the recipe I stumbled across this morning is definately a keeper. The mousse is just lovely. Light and airy without compromising on richness, this recipe promises and delivers the perfect mousse.
200g good quality dark chocolate
50g butter
4 eggs, separated
1 cup of cream
2 tbs caster sugar
I find, having only one little set of hand beaters, that the best way to approach this recipe is by first beating the cream to soft peaks then washing and drying the beaters well before beating the 4 egg whites. The egg whites should be beaten to stiff peaks, with the two tablespoons of caster sugar added towards the end. Next the chocolate and butter should be melted over a double boiler ( a bowl placed over a saucepan of water. It is integral that no water comes into contact with either the chocolate mixture of the bottom of the bowl). Once melted, remove the bowl from the heat and allow to cool for 2-3 minutes. Do not let the chocolate begin to set. Using a wooden spoon or plastic scraper, mix the 4 egg YOLKS through the chocolate mixture. Beat the mixture well to ensure the heat does not cook the egg yolks. Next it is time to fold through the whipped cream. The mixture will take on a rather unappealing appearance, rather congealed actually. But do persist. Be careful to not deflate the air in the mousse by over mixing, it is best to use a folding motion to combine the ingredients to the point where they are an even colour. The egg whites should now be added, using the same folding technique as the cream. Once even in colour, the mixture should be poured into 6-8 (depending on your appetite) ramekins or glasses. Refrigerate for 3+ hours. Heaven awaits...
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