   
Chocolate mousse
Mousse au chocolat dates back to at least the late 1800s with mousse translating to 'foam'.
Ingredients:
- block of dark chocolate
- 300ml thickened cream
- 4 eggs, separated
- 1-2 tablespoons Cognac (or Kahlua)
Instructions:
- Break chocolate into small pieces and microwave for 2 minutes on medium high or until melted then allow to cool slightly.
- Add egg yolks into melted chocolate and Cognac/Kahlua.
- In separate bowls, whip cream and egg whites to soft peak stage.
- Gently fold cream the egg whites into the chocolate mixture.
- Spoon mousse into individual serving dishes.
- Refrigerate until firm.
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