Chocolate Mousse

Makes 6 Cups

Ingredients:
200 g good quality dark chocolate
3 eggs, separated
300 mL thickened cream
1 t gelatin, dissolved in 1 T hot water
1 T liquer (optional)

Method:
1. Stir the chocolate, sugar and cream in a heatproof bowl over a saucepan of simmering water until melted. Set aside to cool.
2. Stir the egg yolks, liqueur and gelatine into the cream mixture.
3. Refrigerate for about 20 minutes, until thickened slightly.
4. Use electric beaters to beat the egg whites until firm peaks form.
5. Fold into the cream mixture until evenly combined.
6. Refrigerate for 3 hours until set.