MOUSSE AU CHOCOLAT

MOUSSE  AU  CHOCOLAT:                 EUROPE
INGREDIENTS:        ( serves 6 )

300  g dark chocolate  ( 70% cocoa )
1  small cup  strong espresso
5  eggs
3  tbsp +50 g  sugar
1  drop  vanilla essence
125  g  well- chilled double cream

METHOD:

• Roughly chop the chocolate and melt over a bain- marie with the cup of espresso. Remove from the heat.
• Separate the eggs. Beat the egg yolks with the sugar and the drop of vanilla essence over a hot bain- marie until the sugar has dissolved and the mixture is foamy.
• Whip the double cream until it forms soft peaks. Beat the egg whites with the sugar until they form stiff peaks.
• Stir the egg yolk mixture into the chocolate with a whisk. Briskly mix the whipped cream with the chocolate mixture with a whisk before it sets.
• Carefully fold in the beaten egg whites. Spoon into bowls, cover closely with clingfilm and put into the refrigerator for at least 3 hours.

TIPS : A clean dry wooden cocktail stick inserted into the middle of the cake at a slight angle will come out clean when the cake is done. If it does not come out clean, bake the cake for a further 5 minutes and test again.