This mousse can be used as a cake filling.
4 egg yolks
1/2 cup (100g) sugar
2 cups (500ml) cream, double
2 tablespoons caster sugar
2 tablespoons plain powdered gelatine
150g couverture chocolate
3 egg whites
3 tablespoons sugar
1 teaspoon vanilla essence
Beat egg yolks and sugar until light and fluffy.
In another bowl, soak gelatine in ½ cup of water at room temperature.
After the gelatine is well soaked, stir in some hot water, mixing well and heat.
Bring to the boil.
Remove from heat and cool completely.
Chop chocolate and melt it in a double boiler.
Whip cream and caster sugar until stiff (stage Chantilly).
Fold gelatine, melted chocolate and whipped cream gently into the egg yolk-mixture.
Whisk egg whites with 3 tablespoons of sugar until stiff.
Fold them into the mixture gently.
Spoon into individual serving bowls or glasses and refrigerate until firm.
Serve with wafers or tuiles.
Cook’s tip: If you want to use this mousse as a cake filling, chill until gelatine begins to set and cream is thicker but not too much to sandwich the different layers of the cake together.