Thick n Creamy Chocolate Mousse

Ingredients

210 gm chocolate (Dark, milk or white chocolate is fine. It all depends on the type of chocolate mousse you want.)

60 gm jivar chocolate (Lindt or anything special, good quality chocolate is good.)

60 gm butter

315 ml cream (use pure cream for best results)

2 heaped tablespoons sugar

3 egg whites

5 egg yolks

Directions

Place chocolate and butter in a bowl.

In a saucepan or pot, warm cream and sugar until sugar dissolves. When cream starts to bubble and grow in pot, you can turn it off.

Add warm cream to chocolate and butter and mix until chocolate and butter are completely melted. Once chocolate and butter are melted, leave mixture to cool.

Whisk egg whites till soft, white and fluffy. To check, if you flip the bowl that you're using around, the egg whites should remain in the bowl and not fall out.

Whisk egg yolks till pale and creamy. To check, when you spoon out mixture and pour back into the bowl, it should look like a ribbon flowing back into the bowl.

Add the fluffy egg white mixture and egg yolk mixture into the chocolate. Make sure chocolate has cooled first. Otherwise, the eggs will cook in the hot chocolate.

Whisk all the ingredients until they are nicely combined and of the same consistency throughout.

Place chocolate mixture in a bowl and leave it in the freezer for 2-3 hours with a cling wrap over the surface of the chocolate.

Before serving, allow mousse to thaw a little especially if it is frozen. Mousse should have a light, creamy and slightly thick texture.

By the way, if you're hoping to make a light and fluffy chocolate mousse, skip this recipe. This one is thick, creamy and chocolatey AND great!