175 grams of dark chocolate
2 Tablespoons of butter
4 eggs- separated
2 1/2 Tablespoons of Castor sugar (more depending on your taste)
2 1/2 dessert spoons cream
Cherries & chocolate shavings for decorating
1.Break the 175 grams of chocolate into quarters & melt them over a hot bath, (this is when you simmer water in a large pot & place a bowl on its rim, so that the chocolate is gently melted through steam).
When the entire chocolate melts, take off the bowl from heat & add 2 tablespoons of butter. Keep stirring with a wooden spoon until well combined.
Add two egg yolks one by one, keep stirring. You may add a dash of hot water if the mixture begins to harden up.
Spoon in 2 1/2 tablespoons of sugar, then the two left over yolks. Stir until well combined & the sugar has completely dissolved.
Mix in 2 1/2 dessertspoons full of cream, stir well & set aside.
Now take the 4 egg whites in a large clean bowl, whisk well until foamy & stiff peaks are formed. (This usually takes about 10-15 minutes when using spiral whisk)
Start adding the whipped egg whites gradually in the mousse, mixing until just combined using soft folding strokes.
Pour out in tall glasses & let set in refrigerator for at least 45 minutes.
Decorate with whipped cream, chocolate shavings or cherries on top.