Chocolate Mousse

1. For the "Chocolate Mousse" recipe, place the pieces of chocolate together with a pinch of salt in a heatproof bowl over a water bath to melt.
2. Stir occasionally, it doesn't hurt.
3. In the bowl with the yolks put half the sugar and beat until they become foamy and increase in volume.
4. Now you also have a choice – if you decide not to add the liqueur and if the dessert will also be eaten by children, it is best to set up another pot for a water bath and warm the mixture of yolks and sugar.
5. If you wish – continue and pour the alcohol into the mixture, add the two tablespoons of cocoa.
6. Whip the cream with the mixer without sugar until it thickens.
7. Combine with the yolk mixture, but do not use a mixer, use a spatula or spoon.
8. Whip the egg whites with the second half of the sugar to stiff peaks.
9. Keep in mind that this is about eight egg whites, which will increase their volume considerably, so prepare a large enough bowl so there are no surprises.
10. After you have whipped the egg whites into foam, take the chocolate off the heat and pour it in a thin stream over the yolks.
11. Stir constantly so they mix well.
12. The last step is to combine the two mixtures.
13. Under no circumstances use a mixer, you need a spatula and slow movements so the egg whites don't deflate.
14. Stir well until you get an even and beautiful brown colour.
15. At first the mixture will look slimy and lumpy, but as the egg whites are spread evenly, a light airy mixture will result.
16. From these products you get approximately three litres of chocolate mousse, so prepare enough glasses – it would look very effective if you use a martini glass with a tall stem, but even poured into coffee cups the taste is just as killer good.
17. Leave in the fridge for about an hour to cool well and serve.
18. Just before serving, you may sprinkle the chocolate mousse with cocoa on top.

Cheers!

*** One clarification – whenever I write "cream" I mean only and exclusively animal cream. In this case I used ordinary liquid cream with 30% fat content. Don't even think of reaching for the so-called "confectionery cream" or "cooking mixture" which are plant-based. And one more clarification – categorically avoid spray products, that is just chemistry, not something edible.

Suitable for covering with velvet spray after freezing.