|Belgian Chocolate Mousse|
Slowly melt the chocolate over a double boiler. Be careful not to get any steam or water in the chocolate. You may add the cinnamon or chilli powder at this stage.
In another bowl add the egg yolks and sugar and beat until light and fluffy.
In a separate bowl beat 200ml of the cream until a stiff peak forms.
Heat up 50ml of the cream and add to the melted chocolate and stir until well combined.
Pour the melted chocolate into the egg and sugar mixture and beat until well combined.
Fold in all the whipped cream.
The mixture should now be light, fluffy and smooth. Cover the chocolate mousse and allow to set in the fridge overnight. You may also pour the mousse into martini glasses and allow to set in the fridge overnight.
This mousse may also be used to make a chocolate mousse cake.
Garnish with a cinnamon twirl or half a red chilli.
Chef Christopher Christians