|Devine Chocolate Mousse|
I have no idea where the recipe came from as I have been making it since I was 17 and have never had a written recipe.
150g of dark chocolate - I used 70% cocoa solids
200ml whipping cream
Melt the chocolate (if doing it in the microwave you can put a wee knob of butter in and it will stop the chocolate getting overcooked).
While chocolate is melting use a bowl to whip the egg WHITES to stiff peaks. Once chocolate is melted add the egg YOLKs to the chocolate and stir well. Then add 3 tablespoons of the egg whites and mix to soften the chocolate. Add the rest of the egg whites and carefully fold them in. Use the egg white bowl to put the cream in and whip the cream. Add this to the chocolate mixture and fold carefully.
Put into pretty glasses and refridgerate for four hours or more (will keep in the fridge for up to four days and be lovely).
I link to these places.