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Real French Chocolate Mousse

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).
Serves 8 - 10 or generously fills a 23cm (9 1/2 inch) tart.


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