| Separate the egg yolks from white. In a large salad
bowl, whisk together the yolks and the sugar until the mixture gets
clearer and smooth.
Cut the chocolate and butter in small squares and put them in a small
heavy saucepan with 2 spoons of Cointreau and 2 spoons of water. Melt
the whole over a low heat, stirring non stop with a wooden spoon until
smooth. The chocolate must not stick to the pan.
Pour the melted chocolate in the egg and sugar mixture and stir ;
add the left spoon of liquor, mix, add the cream and stir.
Beat the egg whites with an electric mixer until frothy. They must
get "hard" (the real test is to turn the bowl upside down
and the whites should not fall down !!!).
Spoon by spoon (quarter by quarter) , gently incorporate the egg
whites to the chocolate mixture; you can do it simply with a whisk
(you just need to do quick and light moves, you must not "break"
the bubbles kept in the whites).
Evenly pour the mousse in the 4 soufflé dishes (you can as
well use 6 to 8 ramequins to serve more guests). Leave in fridge for
at least 3 hours before serving (the mousse should get "hard").
Decorate with orange strips, a teaspoon of sour cream or coffee beans...
|
