Chocolate mousse is simple to prepare but makes a delcious and impressive
Prep: 15 minutes
100g plain chocolate (70% cocoa)
2 eggs (small), separated
50g unsalted butter (soft)
1 tsp rum or orange liquor (cointreau)
Mousse: Melt the chocolate in a clean bowl above a saucepan of
simmering water. Remove the bowl from the heat when the chocolate is melted and
while it is still hot beat in the egg yolks one at a time, beating it until is
smooth and glossy. Stir in the rum or liquor or rum if using.
In a separate bowl beat the egg whites until you have firm peaks. Fold half of
the egg whites into the chocolate mixture until thoroughly combined then gently fold
in the remaining egg white. Place the mousse into 6 serving containers or in a bowl,
cover the mousse and place it in the refrigerator to cool.
To Serve: Remove the mousse from the refrigerator at least 15
minutes before serving to allow it to come to room temperature. If serving direct
form the container it was chilled in sprinkle it with a few chocolate shavings and
garnish with mint leaves. You may wish to serve the mousse in quenelles e.g. 3
quenelles around a serving dish with a little raspberry coulis and cream makes an
attractive dessert or place it between thin biscuits.