Ingredients 180 gm chocolate
400 ml cream
3 tbsp. sugar
20 ml brandy
3 x 1.6gm sheets gelatine
Separate eggs, place the yolks in a heat proof bowl and whites into a container or bowl for whipping.
Melt the chocolate and soak the gelatine in a bowl of cold water. Whisk the eggs whites to soft peaks, add 1 tbsp. of sugar and whisk until dissolved and thick. Whip cream until soft peaks.
Add remaining 2 tbsp. sugar and brandy to the yolks and place over a saucepan of hot water and whisk until thick.
Remove the gelatine from the water and shake off excess moisture and add, stirring to combine. Pour in the chocolate and combine.
Gently fold the whites through the chocolate mix and once combined add the cream. Again fold the cream into the mix, gently, once incorporated then spoon into a serving bowl or individual glasses or into a tray to set.
Mousse can be spooned onto a serving plate using a spoon dipped in boiling water.