Chocolate Mousse

400ml cream

1 tablespoon icing sugar, (optional or use less)

3 teaspoons powdered gelatine

3 eggs, separated

¼ cup boiling water

250g dark chocolate or dark chocolate melts (good quality)

METHOD

Whisk together 300ml of the cream with the icing sugar until soft peaks form.

Sprinkle the gelatin over the boiling water and stir until completely dissolved.  Cool, but do not allow to set.

In a separate bowl, whisk the egg whites until firm peaks form.

Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water (do not allow the base of the bowl to touch the water).

Mix in the remaining 100ml cream, then whisk in the egg yolks.

Fold the whipped cream into this, then fold in half the egg whites until incorporated, then fold in the rest of the egg whites until smooth. 

Finally, fold in the gelatine mixture with a wire whisk.

Pour into a serving bowl or dessert glasses and place in the fridge to set (this will take about 3 hours).