Ingredients
1kg chopped semi-sweet chocolate
400g unsalted butter
24 eggs, separated
240g cocoa powder
300g icing sugar
Preparation
melt chocolate in a double boiler. Add butter melt and combine. keep the mixture a little warmer than room temp.
Gradually add a little of the cocoa to the eggs, as much as they will take while still being stirable.
Add the remaining cocoa and a small amount of the sugar to the chocolate and blend.
Whip egg whites with the rest of the sugar into soft peaks.
Gently fold whites into yolks, but don’t over-mix.
Fold a small amount of this into chocolate to thin it out, then fold the rest in (gently!) until just combined.
Line molds, terrines or pans with plastic wrap, and pour mousse in. Cover with plastic wrap and chill several hours or ideally, overnight.
To serve, remove top sheet of plastic, invert on to a tray, and remove the rest of the plastic wrap. Cut portions with a knife dipped in hot water.
