Chocolate mousse

Babiche Martens

The mousse can easily be spooned into glasses or bowls, but making a very simple, though impressive, chocolate case to serve it in gives the mousse that extra touch. Add a little alcohol, or chopped pistachio or macadamia nuts for a taste of decadence. Remove your mousse from the fridge 15 minutes before serving to soften it slightly and top with grated chocolate, or berries when in season.

Ingredients

50 g	Butter
400 g	Dark chocolate (Main)
4	Eggs, separated
1 to garnish	Chocolate, grated
200 ml	Cream
¼ cup	Sugar

Directions

1. Line a 20cm round tin with tinfoil.
2. Place 200g chocolate in a heatproof bowl and place over hot water. Melt until completely smooth.
3. Spoon it into your lined tin. With the back of a spoon, spread the chocolate evenly, creating a shell about 2mm thick. Refrigerate until ready to fill.
4. Place the remainder of the chocolate, with the butter, in a heatproof bowl over hot water and melt until smooth.
5. Remove from the heat, let it cool for a few minutes and stir in the egg yolks.
6. In a clean bowl, whip egg whites until you have soft peaks. Slowly add the sugar to the egg whites.
7. Whip cream lightly. Gently fold the cream and egg whites into the chocolate, until well combined.
8. Pour into chocolate box. Cover and refrigerate for 2 or more hours.
9. Remove from the fridge and carefully take off the tinfoil. Grate extra chocolate over before serving.