Moulded Chocolate Mousse

This is an extremely simple, no fail chocolate mousse recipe that I make when I want something decadent, but simple. One of the best things about this recipe is that it is very unlikely you will have to go shopping before you make it, because it just calls for chocolate, sugar and eggs. I made this for a good family friend's birthday last week, and was surprised at how well it turned out, and easy it was to unmould. (I think everyone liked it, too.) This recipe is very recipe is very rich, so if you are craving something extra decadent, this is the way to go. 

PS. Happy Birthday, Bas!

Ingredients: 

6 eggs, separated

1 tbsp sugar

195 g good quality dark chocolate

Ladyfingers for decoration, optional

Directions:

• Melt the chocolate in a heatproof bowl over a pot of simmering water. 
• Remove from heat, and after letting cool some minutes, gently stir the egg yolks into the warm chocolate mixture.
• Meanwhile, whisk the egg whites in a clean, dry bowl until soft peaks form, add the sugar, and continue whisking until stiff peaks form, and the mixture is thick and glossy. 
• Gently fold two tbsp of the egg whites into the chocolate mixture to loosen it, and then fold the remaining egg whites carefully into the chocolate mixture.
• If you wish to serve the mousse as a moulded dessert, coat a cooking dish with butter or oil, and line it with parchment paper. (I used a Brioche tin). If your dish is deep enough, you can line it with ladyfingers as well, which will make it look fancier, and unmould easier.
• If you wish to serve it in a bowl, simply choose a pretty bowl for serving.
• Spoon the mousse into the tin or bowl, and chill for several hours before serving. (If your mousse is in a mould, it is best to chill it in the freezer for 4-5 hours before unmoulding)
• To unmould your mousse,  simply dip it in the hot water for 4 -5 seconds, and turn out onto a decorative plate. Do not leave it in the bowl for an extended period of time, or it will lose its shape.

Note: I chilled my mousse in the freezer for 4 hours, unmoulded it onto a plate, and then left it in the fridge for a further 2 hours before serving.

Enjoy!

*Adapted from The Essential Baking Cookbook and Goe Gebakken 2, and The French Chef S1, Ep16: "Mousse au Chocolat"