Chocolate Mousse

300g   castor sugar

430g   whole eggs

530g   Dark chocolate 

150g   unsalted butter

740g   semi whipped cream

Method:

• In a saucepan combine the sugar and water and cook to 120.c

• Place the eggs into an electric mixer with a whisk attachment and begin mixing on medium speed, gradually pour the hot sugar syrup over the eggs whisking whilst mixing. Once all the sugar has been poured over the eggs turn the machine up to full speed and whisk for 7-8 minutes. Mixture should double in volume looking light and airy.

• In a separate bowl whisk the cream to soft peaks and put aside until required.

• Melt the chocolate to a liquid and gently fold this into the egg mixture by hand, be careful not to know the air out of the egg mixture.

• Lastly fold in the semi whipped cream and stir together to combine.

• Once complete place chocolate mousse in your favourite serving bowl or glasses and chill in the fridge for a minimum of 3 hrs before serving.

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