http://fairyfanny.stumbleupon.com/review/11179847/

Wed, 18 Jul 2007 06:38:25 -0700

Tamasin Day Lewis's Mousse au chocolat

Serves 8-10

140g vanilla caster sugar

3 eggs, separated

3 extra egg yolks

1 tbsp cocoa powder (she says Green and Blacks which is a UK brand - Valrhona would be a good equivalent if not better)

200 ml double cream

85g unsalted butter

225g best quality bitter chocolate (she used L'Atelier 70% couverture chocolate)

1 tbsp armagnac or cognac

Put 55g of the sugar, all 6 egg yolks, the cocoa powder and the cream in a double saucepan over simmering water. Keep whisking it over a gentle heat until it thickens enough to coat a wooden spoon.

Take the top saucepan out of the bottom one, and, off the heat, add small pieces of the butter and chocolate and stir until fully melted. Add the alcohol and stir in.

Whisk the 3 egg whites with the rest of the sugar. Add the sugar as you whisk, not at the end - this method makes a thickly glossy meringue which you want to whisk to soft peak stage. Fold the meringue lightly into the chocolate mixture, which you have decanted into a bowl. Pour into a large souffle dish and refrigerate before serving.

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