Chocolate Mousse Recipe

Ingredents:

• 10oz/300g Chocolate morsels
• 1¹/₂oz/45g salted butter
• 5 eggs
• 1oz/30g tap water
• 2oz/60g sugar
• 8oz/240g heavy cream

Steps:

1. Pull eggs out of the refrigrator so they can warm to room tempeture
2. Put the chocolate and butter in a double boiler
3. stir the mixture untill it is fully melted, and make sure neither the butter or chocolate scorch
4. Separate the eggs, and whisk the egg yolks, water, and 30g of the sugar together
5. Take a little bit of the hot chocolate mixture and place it in the egg yolks to temper them and prevent them from cooking
6. Once tempered mix the yolk mixture into the chocolate
7. Beat the egg whites and as they start to peak sprinkle in the last 30g of sugar slowly.
8. Take the chocolate mixture and pour it over the meringue and gently fold together without loosing any volume
9. Take the cream out of the refrigrator and whisk it until it holds a peak
10. Add the whipped cream to the egg and chocolate mixture and fold together
11. Place the mousse in the refrigrator to cool and serve cold, ¹/₂ a cup is a serving

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