Mousse Au Chocolat

1. 1

   Melt chocolate in bain marie, set aside.

2. 2

   Seperate egg yolks from egg whites.

3. 3

   Beat egg whites until stiff peaks form, refrigerate.

4. 4

   Whip cream until very stiff, refrigerate.

5. 5

   Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.

6. 6

   Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.

7. 7

   Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.

8. 8

   As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.

9. 9

   As soon as everything is combined and smooth, refrigerate for about 4-6 hours.

10. 10

    Serve with any garnish you like :-).

11. 11

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.