dark chocolate mousse

• eggs – 5nos
• sugar- 100 gms
• dark chocolate (72% cacao)- 400 gms.
• cream 450 ml
• glavya or similar liquer- 200 ml
• butter melted – 25 gms
• dark cocoa powder- 50 gms

melt the chocolate with about 50 ml of cream and keep warm.

whip the remaining cream to soft peaks and keep chilled.

Combine the eggs and sugar and whip over a double b oiler to a sabayon like consistency. should be very thick and creamy and leave a trail when whisking. add in the chocolate mix to this.

Add in the cocoa  powder, and liqueur.Add in 25 gms of melted butter. let it cool down slightly.Fold in the whipped cream.

Set in ramekins and freeze. serve frozen because the consistency is such that in a chiller it will go soft.

Serve with abandon.Enjoy.