Chocolate Mousse

Directions

1. Melt the chocolate in a bain marie. Remove from the heat and to cool while preparing the rest of the ingredients
    
2. Whip the cream to soft peaks
    
3. Separate the eggs, add the yolks to the cream with the sugar, and fold in
    
4. Whisk the whites in a squeaky clean bowl to stiff peaks
    
5. Fold the cooled chocolate into the cream
    
6. Fold the cream mixture into the whites gently
    
7. Divide into ramekins or one big bowl. Cover and allow to set in the fridge for 4 – 5 hours or over night
    
8. Serve with more Avonmore Freshly Whipped Cream and some grated chocolate on top.