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1
Melt the chocolate bowl over a pan of simmering water.
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2
Leave it to cool slightly.
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3
Separate the eggs.
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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.
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5
keep whisking until stiff peaks form,, if you tip the bowl the peaks of the whites should slightly tip over.)
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6
Sieve icing sugar over the egg whites and whisk again until it is all mixed inches.
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7
Wash and dry the whisk then, in another large bowl, whisk the cream until stiff peaks form.
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8
Beat the egg yolks lightly with a wooden spoon, then add the cooled melted chocolate and gently mix.
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9
Using a large metal spoon, fold 1 tablespoon of the whipped cream into the chocolate to loosen it.
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10
Fold in the rest of the cream using a spatula to scrape it out of the bowl.
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11
Use the metal spoon to fold 1 tablespoon of the whisked egg white into the chocolate mixture.
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12
Fold in the remaining egg white, carefully folding and cutting so that you keep as much air in the mousse as possible.
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13
Spoon the mousse into 4 small pots or bowls and leave to chill for 30 minutes in the refrigerator before serving.
