Ingredients
Method
1.Place 150g of the chocolate in microwave-safe bowl; cook on MEDIUM-LOW (30%) in microwave for 1 minute. Using oven mitts, remove bowl; stir chocolate, return bowl to microwave. Repeat cooking and stirring until chocolate is melted. Cool slightly, stir in the egg yolks.
2.Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form. Fold whipped cream into chocolate mixture using a rubber spatula.
3.Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Fold into the chocolate mixture.
4.Spoon into 4 ¾-cup (180ml) serving glasses. Refrigerate mousse for 3 hours or overnight.
5.Garnish with the remaining chopped chocolate before serving.
To fold the cream and egg whites into the chocolate mousse mixture, use a large flat rubber spatula.
Note
