200g of chocolate (Lindt 70% dark choc)
4 large eggs separated
2 tbsps. of sugar
2 cups of cream ( I use lactose free cream)
1 teaspoon Dark powder choc (Hertsey type no added sugar)
Method
- Melt chocolate by putting heat proof bowl on a pan containing an inch of simmering water (the bowl must not touch the simmering water)
- Stir chocolate regularly
- Combine egg yolks and sugar in a bowl
- Add too the chocolate when it has cooled and beat together.
- Whip cream in the KA copper bowl till stiff (turn bowl upside down type stiff)
- Add to chocolate mix when it has really cooled down …blend in very slowly
- Whip egg whites till stiff in the KA copper bowl, add to mix, a little at a time and very slowly again
Appearance can sometimes look a bit curdled but that goes when it sets
Sprinkle on choc powder. Refrigerate for 2-3 hours before serving
This is an awesome mousse equal to the best restaurants and a firm favourite with our family and friends and will last up to 2 days (usually all gone in one sitting though)
Serving suggestions
Try small meringues with strawberries or raspberries …. Delicious !!!!