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Gonzague chocolate mousse

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Origin of dish:  France
Suitable for children
Type of cooking:  No cooking needed
Preparation time: 20 minutes
Ingredients (serves 6):


Make mousse 24 hours in advance.

Separate eggs, and put egg whites in a bain marie (bowl over pan of boiling water) along with sugar.
Allow to thicken, similar to an Italian meringue.
Melt chocolate over a low heat, then add egg yolks and milk.
Heat, but do not bring to boil.
Mix meringue with chocolate mixture.
Whip cream thoroughly, using an electronic mixer if you have one.
Mix all elements together, and leave to chill overnight in ramekins or small dessert pots.
Advice: Try adding chopped chocolate or nuts.

Great with tea, coffee or cappuccino at the end of a meal, or even a glass of champagne.

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