Chocolate Mousse With Candied Ginger

1. 1

   Lightly oil a 16 oz loaf pan. Line with plastic wrap, pushing it into the sides and corners.

2. 2

   Place the chocolate pieces in a medium bowl. Add the unsalted butter. Place over a pan of simmering water. Heat, stirring, until melted and smooth. Stir in the egg yolks and candied ginger.

3. 3

   Whip the cream until soft peaks form. Fold into the mixture. Whisk the egg whites until they form stiff peaks. Stir a spoonful into the chocolate mixture and gently fold in the remainder. Pour into the prepared loaf pan. Chill for at least 2 hours until very firm. To serve, invert on to a serving plate.

4. 4

   Remove the plastic wrap. Decorate with extra ginger. Using a hot, dry knife. cut into 1/2 inch thick slices. Arrange 2 slices on each plate. Serve with creme Anglaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.