-
1
First of all place the broken-up chocolate pcs and hot water in a large heatproof bowl, that should be placed over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.
-
2
Then, keeping the heat at its lowest, allow the chocolate to heat slowly - it should take about 6 min.
-
3
Now, remove it from the heat and stir it till it is smooth and glossy; let the chocolate cold for 2-3 min before stirring in the egg yolks.
-
4
Mix it well with a wooden spoon.
-
5
Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time; whisk again till the whites are glossy.
-
6
Now, using a metal spoon, fold a Tbsp.
-
7
of the egg whites into the chocolate mix to loosen it, then carefully mix in the rest.
-
8
You need to have patience here - it needs gentle folding and cutting movements so which you retain all the precious air, that makes the mousse light.
-
9
Next divide the mousse between the ramekins or possibly glasses and refrigeratefor at least 2 hrs, covered with plastic wrap.
-
10
I think it's also good to serve the mousse with a dollop of softly whipped cream on top.
-
11
(Note: this recipe contains raw Large eggs.)
-
12
This was the chocolate recipe of the 1960s, but it has now, sadly, been eclipsed by the equally fashionable recipes of other eras.
-
13
So it's time for a revival, I think, since this is certainly one of the simplest but nicest chocolate desserts of all.
