No introduction required.
Ingredients
200g Chocolate (75% Cocoa)
3 large eggs
40g Golden caster Sugar
120ml warm water
Equipment
Whisk
Pan and bowl for melting cholate
Bowl for whisking egg whites
Method
1. Place the broken-up chocolate and the warm water in a large heatproof bowl.
2. Sit the nowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water.
3. With the heat at its lowest, allow the chocolate to melt slowly.
4. Remove it from the heat and give it a good stir until it’s smooth and glossy
5. Let the chocolate cool for 2-3 minutes before stirring in the egg yolks. Then give it another good mix with a wooden spoon.
6. In a clean bowl, whisk the egg whites to the soft-peak stage.
7 . The whisk the sugar into the egg whites, about a third at a time, then whisk again until the whites are glossy.
8. Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest.
9. Pour the mousse into whatever you want to servwe them in and chill for at least 2 hours, covered with clingfilm.
Photos
 
