|The mousse is loose!|
300 grams dark chocolate
150 grams unsalted butter
55 grams caster sugar
50 grams granulated sugar
6 eggs separated
1 tsp vanilla paste
My prep. was as follows:
Melt both the chocolate and the butter in a double boiler, then remove from heat.
In a separate boil combine 6 egg yolks, the sugar and the vanilla paste, then add the mixture to the melted chocolate and butter. Stir until combined.
Beat the egg whites with a pinch of salt until stiff peaks form. *Gradually fold egg whites into the chocolate mixture, taking care that the mixture remains light and airy.
Pour mixture into buttered spring forms and bake at 160C for 30-40 minutes.
For an airier, slightly more moist mousse-like center, cover the base of the forms with aluminum foil and bake in shallow pans filled half way with water.
|Three were baked in a 'water bath' and one was not. The difference between them was almost imperceptible.|
*I probably should have 'lightened' the base batter by whipping into it a small portion of egg whites before folding in the remainder. However, I forgot to do so, and the mousse would seem to be no worse for the wear.