INGREDIENTS

INSTRUCTIONS

FOR THE MOUSSE
FOR THE GLAZE
CHOP the bitter chocolate and melt both chocolate and the butter
together in a heavy bottomed pan. Mix well and keep aside to cool.
Soak the gelatine in 60 ml water. Whip the eggs till they are light
and stiff. Meanwhile put the sugar substitute powder and 15 ml water
in a pan and keep stirring over low heat till the sugar dissolves and
you obtain a thick syrup. Slowly pour this syrup in a string over the
eggs and continue to whip. Melt the gelatine and gradually pour over
the eggs. Keep whipping Then lightly fold in cocoa powder, followed
by melted chocolate and butter mixture. Finally fold in the whipped
cream.
Fill the mousse in dome shaped chilled moulds, leaving half cm on
top. Cut the chocolate sponge into rounds with a spare mould and
place on top of the mousse. Chill in the deep freezer. Glaze and
serve chilled.
To finish: Demould the mousse onto a wire rack. Pour the warm glaze
on top to coat it evenly. Remove onto a cold plate and decorate as
required. You can use tempered chocolate and make it into a thin
sheet, break into pieces and put on all sides of the mousse.
Converted by MC_Buster.
NOTES : Chocolate mousse with hot chocolate sauce
Converted by MM_Buster v2.0l.

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