Velvet Chocolate Mousse
To make great chocolate desserts you need to start with great chocolate. The higher the percentage of cocoa solids the better. Check the packet — anything over 55% and you are onto a good thing.
250 g dark chocolate, chopped (bittersweet)
2 cups cream, chilled
4 egg whites
1/4 cup sugar
1 tsp vanilla extract
Place chocolate and 1 cup of the cream in a saucepan.
Stir over gentle heat or microwave at 50% power for 2 minutes until chocolate is melted.
Whisk egg whites in a clean bowl with sugar until stiff. In another bowl whisk remaining cream with vanilla until it forms firm peaks.
Fold a third of the egg whites into the cooled chocolate to lighten the mixture.
Fold in remaining egg whites then the cream.
Chill until quite firm, about 4 hours or up to 24 hours, before serving.
Scoop mousse into cups to serve.
Prepared mousse can be covered and chilled for up to 48 hours.