Chocolate Mousse

I am not the biggest fan of chocolate (did I hear a gasp?), but I do love mousse. Its rich, silky texture can just lift my mood any day. Today most mousse recipes call for heavy cream over and above eggs. I like my mousse the classic way (and its lesser calories than the heavy cream ones too).

200g dark chocolate, broken to pieces
3 eggs separated
50g castor sugar
50g butter

Melt the chocolate and butter together in a double boiler. Stir frequently till smooth. Remove from heat and cool until chocolate is warm. Beat egg yolks well with a fork, and slowly add them to the warm chocolate mixture. Ensure that you stir well while doing this and that the chocolate is not piping hot or it will cook the egg.

In a separate container, add the sugar and egg whites. Beat the egg whites till it forms stiff peaks. Fold your egg whites gently into the mixture. Spoon the mixture into serving dishes and refrigerate until the mousse sets (6-8hrs).

Tip: If you have trouble getting the consistency of the egg whites right, add a pinch of salt. This helps stiffen the egg whites

Innovate with your blend of mousse! Add a dash of espresso or your favorite liqueur. Experiment with white chocolate instead and serve with tart fruits like strawberries and raspberries. Add some nuts fot additional texture. The possibilities are endless!