Chocolate Velvet Mousse

As promised here is the instructions for the Chocolate mousse and chocolate curls. The mousse is very dense as it is made with only butter and not whipped cream like most mousses.

Ingredients

300g dark chocolate

6 eggs, separated

150g unsalted butter, cubed and slightly melted

1 Tbs vanilla extract

Keeps for one week, covered in the fridge.

1Melt the chocolate.

 

While still hot, beat in the egg yolks, one at a time.

It will end up looking curdled and be very stiff.

Stir in the butter

 

 

when the mixture is smooth, add the vanilla extract.

2 Whisk  egg whites with a pinch of salt until the whites form stiff peaks.

Fold a heaped spoonful of the whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites.

3 Turn the mixture into the dish and chill it is set (about 4 hours) But if you are filling the cake with it, don't let it set completely.

ENJOY

For the chocolate curls melt 1/2 block of dark chocolate, spread onto a marble slab. I use the top of a lazy susan that broke so it no longer spins but just sits flat. When it is set, but not completely hard, this is trial and error. Shave the top with a cheese slicer or a large kitchen knife. I find the cheese slicer the best. The softer the chocolate the larger the curls, but all size curls add character to the cake.