Chocolate mousse is an all-time favourite dessert and my husband and my daughter absolutely love it. It is easy to make and can be presented elegantly in individual glasses with a touch of cream and chocolate lacework. A delicious way to finish off a special meal.

Ingredients: makes 6 servings
200 grams Dark chocolate
300ml double cream
3 eggs separated
15ml Castor sugar ( 3 tsp)
20ml Tia Maria or Cognac ( optional)

Water for bain marie to melt chocolate

Pour water into a pot, place bowl on top and break chocolate pieces into the bowl.
Bring water to the boil and turn off heat. The steam will slowly
melt the chocolate. Water should not continue to boil as it will damage the chocolate. Stir once or twice until all chocolate is melted. Set the bowl aside to cool.
In the meantime, beat the 3 egg whites with 5ml sugar until
stiff. Do not over-beat.
Beat the 3 egg yolks with 5ml sugar until light and creamy.
Lastly beat cream until thick, but do not over-beat otherwise the chocolate mousse will not be light but of a firm texture. You will lose a lot of volume and lift if either the cream or the egg whites are over-beaten.
Now for the folding
1.Fold a third of the beaten egg whites into the cooled chocolate.
Work quickly so the chocolate does not get a chance solidify, then add the rest of the egg whites until they are all folded into the chocolate.
2.Now add beaten egg yolks and fold into the chocolate mixture.
The liqueur can be added at this stage. It does enhance the flavour, making it extra special and breaking through the chocolate, but this is optional. It is lovely without it as well.
3.Lastly mix in the beaten cream (keeping a little aside for garnish) until completely folded into the chocolate mousse mixture.



Spoon chocolate mousse into individual glasses and refrigerate for 2 hours before serving.













Garnish with a little cream as it makes a lovely contrast on the dark chocolate. Sprinkle grated chocolate on top. If you get a chance to make your own chocolate lacework it adds a lovely finishing touch.

Tip : You will lose a lot of volume and lift if either the cream or the egg whites are over-beaten.

Bain marie is a French definition for a large pan containing hot water in which a smaller pan is set. It is ideal for melting chocolate. I don't have a proper bain marie set and simply used a small pot with a ceramic bowl snugly placed on top.