Chocolate Mousse

Method

1. Fill a medium saucepan to halfway with water, place over medium heat and allow to simmer.
2. Place the chocolate and butter in a glass bowl that fi ts snugly over the saucepan of simmering water.
3. Remove from heat and set aside to cool slightly.
4. Whisk egg yolks with 30 ml (2 T) castor sugar until pale and creamy.
5. Add melted chocolate and mix through.
6. Whisk egg whites until soft peaks form. Add the rest of the castor sugar and whisk until the mixture is thick and glossy.
7. Fold ⅓ of the egg whites into the chocolate mixture, and then carefully fold in remaining egg whites.
8. Spoon into individual glasses or a bread tin lined with cling wrap. Refrigerate for at least 1 hour to allow the mousse to set before serving.
9. VARIATIONS
10. Baked Chocolate Mousse • Prepare mousse as above. Preheat oven to 180°C. Line a spring form pan with baking paper and spray with non-stick cooking spray. Pour the chocolate mousse into the pan and bake for 30 minutes or until a skewer inserted into the middle comes out clean.
11. Frozen White Chocolate Parfait • Substitute the dark chocolate with white chocolate. Spoon the mousse into a bread tin lined with cling wrap, cover and freeze overnight.