Chocolate Mousse*
200g good quality baking chocolate
6 eggs, room temperature (I left mine out on the counter over night)
a pinch of salt
Melt the chocolate in a double boiler or glass bowl inserted in a saucepan with about 1 cm of simmering water. Make sure the bowl is not touching the water. Once the chocolate is melted, let it cool to room temperature.
In a bowl, seperate the yolks from the whites. Add the whites to the bowl of an electric mixer with a pinch of salt. Beat the whites on high speed until stiff.
Slowly add the chocolate to the bowl with the egg yolks mixing vigorously to incorporate. Cut the whipped egg whites into the chocolate 1/3rd at a time. Gently fold until well mixed making sure not to loose the air. Place into 6 glass bowls and refrigerate for at least 3 hours before serving.
*This recipe contains raw eggs. Buy 'em fresh!
Whipped Cream
whole cream
vanilla bean powder
1.5 tbsp sugar
Beat the cream vanilla and sugar on high until stiff then add a dollop to the mousse once it's set. Insert spoon, taste and repeat.
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