Belgian Chocolate Mousse

World's best chocolate? Swiss! Second best? Definitely Belgian! Living just next door from the country famous for it's chocolate and beer it is very easy to get carried away! The variety is amazing and the quality... oh well, nothing to comment about the obvious!

Few weeks ago a friend of mine got me a birthday present. A cooking book about Dutch and Belgian cousin. Knowing how good Belgians are when it comes to desserts, I opened directly the relevant section and... oh dear God! Chocolate based desserts, waffels, pies and much much more! So my first option was a chocolate mousse. I only hesitated for a second, when I noticed the amount of calories per portion (no, no I'm not gonna reveal it!), but then again... who cares! We all deserve a little piece of heaven for a change!

INGREDIENTS:

150g semisweet Belgian chocolate, cut into small pieces (I used half butterscotch and half bitter chocolate. Yam!)

200ml double cream

75 gr caster sugar

2 eggs, separated, at room temperature

cocoa powder for dusting

1. Put the chocolate in a small bowl on bain-marie and let it melt. Remove the bowl with the chocolate and let it cool.

2. In a separate bowl whip the cream with 15gr of sugar until it stands in soft peaks. Set aside.

3. In another bowl, whisk the egg whites and gradually add 50gr of sugar, until the mix is white and stiff. Be careful, when adding the sugar. If you add it all at once the egg whites may separate.

4. Finally in a small bowl whisk the egg yolks with the remaining sugar until the mix is foamy. Fold the yolks into the melted chocolate and mix until uniform.

5. Next, mix in the cream and after that the egg whites.

6. Spoon the mousse into serving cups, dust with some cocoa powder and place in the fridge for at least one hour I know it is very hard to wait but it is really worth it! When cooled the mouse becomes more foamy and it tastes and feels amazing!

PS: This post is dedicated to a great lover of chocolate in all it forms! Zoaki this one is for you!