Molded Chocolate Mousse

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/2 lb semisweet chocolate, 70% cocoa butter
• 1/2 lb butter, soft
• 1 tablespoon grand marnier (any citrus-based liqueur) or 1 tablespoon curacao (any citrus-based liqueur)
• 1 teaspoon vanilla
• 6 egg yolks
• 1/4 teaspoon salt
• 6 egg whites
• 1/4 cup superfine sugar (castor sugar)
• 1 tablespoon gelatin, softened in
• 1/4 cup water

Recipe

• 1 use 2 tablespoons of the butter and melt over low heat in a thick-bottomed pot (or use a double boiler).
• 2 break up the chocolate and add to the butter. let the chocolate melt in the butter, and add the liqueur and the vanilla.
• 3 (if you feel confident enough, melt the chocolate in a microwave without butter, in a mixing bowl, but you need to be able put it back on the hob for the next step, so it's easier to use a hob from the start).
• 4 when melted, keep pot on the hob and add the egg yolks one at a time, beating well with an electric mixer after each addition.
• 5 stir until thick, i.e. near boiling point -- do not boil -- and then remove from heat.
• 6 add the softened gelatine to the hot chocolate-egg mixture, and whisk in well.
• 7 add the rest of the butter bit by bit, whisking inches.
• 8 with clean beaters, beat egg whites until stiff. add the salt and the superfine sugar, 1 tablespoon at a time.
• 9 then fold the chocolate mixture very thoroughly into the meringue.
• 10 pour into a greased mold (no, i don't know how large or which one: choose anything. a bread tin will do just fine).
• 11 chill overnight.
• 12 turn out and decorate with (maybe) some fresh or canned cherries or nuts, or serve with a chocolate liqueur as a sauce.