Chocolate Mousse

Dessert, Pie, Cake, Ice Cream

Prep Time: 20 minutes Cook Time: 5 minutes Difficulty: Easy Servings: 6 Source:

Ingredients

200 g dark eating chocolate, chopped coarsely

30 g unsalted butter

3 eggs separated

300m l thickened cream whipped

Directions

1 Melt chocolate in medium heat proof bowl over medium saucepan of simmering water. Remove from heat; add butter, stir until smooth. Stir in egg yolks. Transfer mixture to large bowl, cover; cool.

2 Beat egg whites in small bowl with electric mixer until soft peaks form. Fold egg whites and cream into chocolate mixture, in two batches.

3 Divide mousse among serving dishes; refrigerate 3 hours or overnight. Serve with extra whipped cream, chocolate curls and fresh raspberries, if desired.

Notes

HOW TO KEEP: Store mousse, covered, in refrigerator for up to 2 days. [KP: it compacts overnight and it more "solid/heavy" and not so fluffy, so best eaten on the day.]