whipped creamnuts, mint, cocoa nibs, and or berries to serve
Instructions
Melt the chocolate in a very dry bowl set over boiling water – make sure you don’t let any water come into contact with the chocolate. Once melted, remove from the heat and set aside for about 3 minutes to cool slightly.
In another bowl, whisk the thickened cream until soft peaks form.
Whisk the egg yolks into the melted chocolate, then whisk in half of the cream until well combined. Using a large metal spoon, carefully fold in the remaining cream, working quickly to retain the airy texture. Pour the mousse into a large bowl and place in the fridge for about 3 hours or until set. You can make this a day in advance if you like.
Notes
Leigh's great tip: chances are the chocolate may seize up when you whisk in the egg yolks. Don't panic, just whisk in a little bit of boiling water at a time until you get the glossy and smooth texture again.