Ingredients:

• 200 gm Bittersweet Chocolate
  
• 3 tbsp Granulated Sugar
• 2 cups Heavy Cream
• 1 tsp Vanilla Extract
• 4 Egg Yolks
• Butter
• Gelatine
• Sugar

Method

Whip the cream to soft peaks and combine the chocolate, butter, on top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

When the chocolate has reached the proper temperature, stir in the yolks and gelatine. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, and then fold in the remaining whites, and finally the remaining whipped cream.

Spoon or pipe the mousse into a chocolate cup. Refrigerate for an hour.

By G Raghunathan, executive chef of The Solitaire Hotel

Photograph by lariat