| Whip the cream
to soft peaks and refrigerate.
Combine the chocolate and butter
in the top of a double boiler over simmering water
and stir until melted and smooth.
Remove from the heat a let stand
until chocolate is warm.
Whip the egg whites until they
start to foam and add the sugar. Continue until
medium peaks form.
When chocolate is at the right
temp* stir in egg yolks, then gently stir in 1/3
of the whipped cream.
Fold 1/3 of the egg whites into
the chocolate until fully incorporated. Then fold
in the remaining cream, and then the remaining
egg whites.
Spoon the mousse into dishes refrigerate
for 8 - 24 hours.
Top with whipped cream and fruit
of your choice.
*To test place a little bit on the bottom part
of your lip.
SERVES 7 - 8
|
