Monday, December 29, 2008

Mousse au Chocolat

200g good quality semisweet baking chocolate (preferably imported)
6 very fresh eggs
Grand Marnier liqueur (optional)

Melt the chocolate in the microwave with 4 T. water (or Grand Marnier) for about 2 minutes, stirring halfway through. Remove chocolate from microwave and stir until completely melted. Allow to cool for 10-15 minutes.

Separate the eggs; beat the whites with a dash of salt until stiff peaks form.

Whisk the egg yolks into the melted chocolate.

Fold 1/3 of the beaten egg whites into the chocolate mixture. Carefully fold in remaining egg whites. Chill for 3 or more hours.

I like to serve it with fancy cookies, but you could also add a dollop of whipped cream.

Serves 6.