chocolate mousse

classic chocolate mousse recipe This recipe serves four: 85g plain great quality chocolate, finely chopped. 2 tablespoons of water, (or try brandy or rum instead!) 10g unsalted butter 3 large eggs, separated. This recipe may have few ingredients, but it does call for some skill and attention! Put the chocolate and water, brandy or rum into a bowl, and set over a saucepan until the chocolate is just melted. See cooking tips with melting chocolate and be sure to follow the Bain Marie method described, with care. Use a chocolate thermometer if you have one. Do not let it get too hot and stir gently and as little as possible! Remove bowl from heat and add in the butter. Leave for 1 minute, then stir in the egg yolks, one at a time. Put the egg whites into a clean bowl, and using an electric whisk or mixer, whisk until stiff peaks form. Stir about ¼ of the egg white into the butter and chocolate to loosen the mixture. Then using a large metal spoon fold in the rest of the egg whites in around three further roughly equal additions. Carefully spoon into the serving bowls you want to use. You could use some nice coffee cups, or pretty glasses. Chill for two hours. Eat within 12 hours. Do not freeze. Try this variation on the basic chocolate mousse recipe: Espresso mousse. Using the recipe above, replace the water or brandy with fresh, good quality espresso coffee. Then, when whisking the egg whites also add in 3 tablespoons of caster sugar before adding to the chocolate mixture. http://www.best-chocolate-recipes-online.com/chocolate-mousse.html