->Chocolate Mousse 03 <-

300g bittersweet chocolate

200g soft unsalted butter

8 eggs

1/2 glass castor (granulated) sugar

1/4 glass water

pinch salt

Note: don't use a large glass for measuring the sugar and water,

just an ordinary sized glass.

Separate the eggs, melt the sugar in the water, bring to the boil

and let become lukewarm. Melt the chocolate in a double boiler

(or in a bowl over a pan of simmering water), add the sugar syrup,

mixing well. And now the secret touch - add 2 generous spponfuls

of a good whiskey!! Pour the chocolate mixture slowly over the

yolk, mixing well again. Stir in the soft butter.

Beat the egg whites to a stiff peak with a pinch of salt (no salt

is needed if you use a copper bowl). Fold the egg whites gently

into the chocolate mixture. Keep refrigerated for at least 5 hours

(or better still, overnight) before serving.

Note: Instead of whiskey you can use anything you like - Grand Marnier, Tia Maria and Frangelico or Amaretto liqueurs are delicious.

Also, don't use cooking/baking chocolate, use a very good Bittersweet

eating chocolate, Sarotti or Schwarze's are good (German brands).

8 - 10 or generously fills a

23cm (9 1/2 inch) tart.