Private.Flangeamin

TRUFFLED CHOCOLATE MOUSSE
SERVE 4
200g Dark chocolate 70 per cent cocoa solids
4 large eggs
pinch salt

Truffle glaze
75ml whipping cream
60g DARK Choc chopped
To make the mousse, break up the coc, place in a bowl set over a pan containing a little simmering water and leave until almost mented. Remove from the heat and beat until smooth, Set aside to cool until tepid.
separate eggs in large bowl, beat the egg whiteswith a pinch of salt using an elect hand held whisk - until stiff peaks form. In another large bowl beak yolks to combine them and beat in the melted choc. Using a spatula or large metal spoon, gently fold in a quarter of the egg whites and continue to fold in lightly and quickly until completely combined. Spoon the mousse into 4 pots and chill for at least 1 hour.
When ready to glaze, transfer the mousses into the freezer for a few MINS. Gently melt the choc in the cream in a small pan over low heat, stirring to combine. Allow to cool slighty, then divide the glaze among the mousses to give smooth surface. Return briefly to the freezer until set, then transfer to the fridge until ready to serve.