Ingredients

Chocolate Mousse

• 200g plain chocolate (70% cocoa)
• 5 eggs, separated
• 100g unsalted butter (soft)
• 1 tbsp rum, orange liquor (cointreau), Tia Maria (optional)

To Serve

• Mint leaves
• Chocolate shavings

Method

1. Mousse: Melt the chocolate in a clean bowl above a saucepan of simmering water. Remove the bowl from the heat when the chocolate is melted and while it is still hot beat in the egg yolks one at a time, beating it until is smooth and glossy. Stir in the rum or liquor or rum if using.
2. In a separate bowl beat the egg whites until you have firm peaks. Fold half of the egg whites into the chocolate mixture until thoroughly combined then gently fold in the remaining egg white. Place the mousse into 6 serving containers or in a bowl, cover the mousse and place it in the refrigerator to cool.
3. To Serve: Remove the mousse from the refrigerator at least 15 minutes before serving to allow it to come to room temperature. If serving direct form the container it was chilled in sprinkle it with a few chocolate shavings and garnish with mint leaves. You may wish to serve the mousse in quenelles e.g. 3 quenelles around a serving dish with a little raspberry coulis and cream makes an attractive dessert or place it between thin biscuits.