Bramasole

Chocolate mousse

This is a very easy and very light chocolate mousse; you need to use a 70% cacao chocolate.
 
360g chocolate
160g caster sugar
8 tsp water
2 eggs
4 yolks
500ml lightly whipped cream
 
For the base I use lady finger biscuits, the one you use for tiramisu. But you can also use sponge base (see recipe of the Christmas log) or even just crumbed biscuits.
 
Melt chocolate in a bain marie very slowly.
In a saucepan bring water and sugar to a boil to softball consistency (116/118C).
While sugar is cooking, in a mixing bowl whisk together the eggs and yolk.
When sugar is ready pour on top of the eggs really slowly. They will become pale and fluffy.
Whisk until cooled down and add melted chocolate and then fold in whipped cream.
Pour in glass, mould or tin and let set for about 2 hours before serving.
You can flavour your mousse with orange rind, toasted nuts or mint.