Ingredients
Chocolate Base
- 2 Unflavoured Gelatine
envelopes - ½ Cups White Sugar
- 1 Pinch Fine Salt
- 2 Cups Water
can replace 1/2 cup with Grand Marnier for an added kick - 340 Grams Chocolate
semi-sweet, in chunks or squares - 1 Tsp Vanilla Extract
- 4 Egg Yolks
reserve the whites for the mousse
Mousse
- 4 Egg Whites
- ½ Cups White Sugar
- 2 Cups Whipping Cream
Method
In a medium saucepan
- 2 Unflavoured Gelatine
envelopes - ½ Cups White Sugar
- 1 Pinch Fine Salt
- 2 Cups Water
can replace 1/2 cup with Grand Marnier for an added kick - 340 Grams Chocolate
semi-sweet, in chunks or squares - 1 Tsp Vanilla Extract
- 4 Egg Yolks
reserve the whites for the mousse
Mix gelatine, sugar and salt. Beat egg yolks with water; stir into the gelatine mixture. Add the chocolate pieces.
Place over low heat; stir constantly until gelatine dissolves and chocolate melts - 6 to 8 minutes.
Remove from heat; beat with rotary beater until chocolate is blended. Stir in vanilla. Allow to cool.
In a stand mixer
- 4 Egg Whites
- ½ Cups White Sugar
- 2 Cups Whipping Cream
Beat egg whites until stiff but not dry; gradually beat in the sugar.
Using clean beaters, beat the whipping cream until it forms stiff peaks.
Fold the cooled chocolate mixtures into the egg whites. Then fold in the whipped cream.
Divide equally into champagne glasses.
Here's where you get to be creative with the finishing touches. Top with piped whipping cream and garnish with any (but not all!) of the following: candied orange peel curls, gold flakes, chocolate shards, slim chocolate sticks, cocoa powder, fresh raspberries, mint leaves, wafer tubes, etc.
Chill until set - several hours - or overnight.