Mousse al Cioccolato

This recipe for Mousse al Cioccolato, Chocolate Mousse, is taught at our Cookery School in Ravenna. If you have any queries, questions or comments regarding our Ravenna Cookery Courses, or indeed any questions regarding our other courses, please don't hesitate to get in contact with us. Our 2009 Brochure is also available online now if you'd like to order a copy.

The following will serve 6:

Ingredients
- 250g of Dark Chocolate 55% cocoa (a higher percentage of cocoa will give the mousse a very strong bitter taste)
- 30g of Butter
- 1 pack of Icing Sugar
- 25g of Castor Sugar
- 4 Eggs
- 1 pinch of Salt

Instructions

• Melt the chocolate with the butter in a double boiler and add the egg yolks one at a time, stirring very well after the addition of each yolk
• Add the castor sugar and stir
• Beat the egg whites with the icing sugar, until fluffy, glossy and very firm
• Remove the mixture from the heat and add the egg whites to the chocolate
• Pour into a bowl and refrigerate at least for three hours before serving

For more information on Flavours Cooking Holidays in Ravenna, please visit: www.flavoursholidays.co.uk/ravenna-region.htm