Chocolate Mousse

1. 1

   Melt the chocolate bowl over a pan of simmering water.

2. 2

   Leave it to cool slightly.

3. 3

   Separate the eggs.

4. 4

   Whisk just the egg whites to stiff peaks (with a electric wish put on a low speed and move in a figure of 8, gradually turn up the speed, until the whites increase in volume and go from clear to white.

5. 5

   keep whisking until stiff peaks form,, if you tip the bowl the peaks of the whites should slightly tip over.)

6. 6

   Sieve icing sugar over the egg whites and whisk again until it is all mixed inches.

7. 7

   Wash and dry the whisk then, in another large bowl, whisk the cream until stiff peaks form.

8. 8

   Beat the egg yolks lightly with a wooden spoon, then add the cooled melted chocolate and gently mix.

9. 9

   Using a large metal spoon, fold 1 tablespoon of the whipped cream into the chocolate to loosen it.

10. 10

    Fold in the rest of the cream using a spatula to scrape it out of the bowl.

11. 11

    Use the metal spoon to fold 1 tablespoon of the whisked egg white into the chocolate mixture.

12. 12

    Fold in the remaining egg white, carefully folding and cutting so that you keep as much air in the mousse as possible.

13. 13

    Spoon the mousse into 4 small pots or bowls and leave to chill for 30 minutes in the refrigerator before serving.

* Per serving · 4 servings · Values may vary.