Chocolate Mousse - cooking recipe

Ingredients

180 g milk chocolate or 180 g dark chocolate, broken
4 eggs, separated
1 tablespoon Kahlua (or other liqueur)
300 ml thickened cream

Preparation

Place chocolate into a heat-resistant bowl over a saucepan of gently simmering water (see note).
Stir until melted.
Remove from heat.
Stir in combined egg yolks and Kahlua.
Allow to cool slightly.
Whip cream in a large bowl until soft peaks form (when beater is lifted from cream, the peaks will bend slightly).
Gently fold chocolate mixture through whipped cream.
In a clean, dry bowl, beat egg whites until soft peaks form.
Lightly fold egg whites into chocolate mixture until well combined.
Spoon into 4 individual dishes or 1 large dish.
Refrigerate for several hours until firm.
Serve with extra cream, chocolate flakes and berries.
Note: Chocolate may also be melted in the microwave on MEDIUM power.
Heat in 30 second bursts, stirring after each burst, until melted.