Receta A Very Chocolaty Mousse
by Global Cookbook

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	Raciónes: 6

Ingredientes

3 Tbsp. superfine sugar
6 x ramekins, each with a capacity of 2/3 c., or possibly 6 individual serving glasses
1 x little whipped cream (optional)

First of all place the broken-up chocolate pcs and hot water in a large heatproof bowl, that should be placed over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to heat slowly - it should take about 6 min. Now, remove it from the heat and stir it till it is smooth and glossy; let the chocolate cold for 2-3 min before stirring in the egg yolks. Mix it well with a wooden spoon.
Next, in a clean bowl, whisk the egg whites to the soft-peak stage, then whisk in the sugar, about a third at a time; whisk again till the whites are glossy. Now, using a metal spoon, fold a Tbsp. of the egg whites into the chocolate mix to loosen it, then carefully mix in the rest. You need to have patience here - it needs gentle folding and cutting movements so which you retain all the precious air, that makes the mousse light. Next divide the mousse between the ramekins or possibly glasses and refrigeratefor at least 2 hrs, covered with plastic wrap. I think it's also good to serve the mousse with a dollop of softly whipped cream on top.
(Note: this recipe contains raw Large eggs.)
This was the chocolate recipe of the 1960s, but it has now, sadly, been eclipsed by the equally fashionable recipes of other eras. So it's time for a revival, I think, since this is certainly one of the simplest but nicest chocolate desserts of all.