Velvety Chocolate Mousse

Ingredients

• 130 g whipping cream
• 250 g dark chocolate (it can be anywhere from 50-70% depending on how dark you like it. I used 60%)
• 4 egg yolks
• 60 ml water
• 60 g sugar
• 2 egg whites
• 1/4 tsp salt

Instructions

1. 1

   Whip the cream until soft. Don't over whip it or it starts to go tough and it can split. Reserve in the fridge.

2. 2

   Melt the chocolate in the microwave in 30 second intervals, stirring in between.

3. 3

   Whip the egg yolks in a clean bowl while you put the water and sugar to boil on high heat. As soon as it breaks into a rolling boil add to the yolks slowly as they're whipping up. Let them become thick and cool to room temperature while whipping on high speed.

4. 4

   Mix the chocolate with the egg yolks using a spatula and folding motions.

5. 5

   Whip the egg whites in a clean bowl until foamy. Mix half of it into the yolks and chocolate quickly and then add the rest in using folding motions.

6. 6

   Mix the whipped cream using folding motions.

7. 7

   Put in individual moulds or a large one to share and place in the fridge. If they're small like mine they only need 2-4 hours but if they are large they will need 8 to firm up completely.