Omanhene Chocolate Mousse

14 oz. Omanhene 80% Extra Dark Chocolate

Whites of three large eggs (reserve yolks!)

Place heavy cream in small heatproof bowl; stir over a pan of simmering water. Add chocolate and stir until chocolate has melted and mixture is smooth. Set aside to cool.

In a large bowl and using electric beaters beat the egg whites. When large bubbles appear, add the cream of tartar. Continue to whip until they reach the soft peak stage. Slowly add the sugar until medium peak, about 5 minutes more. 

In another bowl, whip the heavy cream on medium speed until it reaches soft peaks, about 2 minutes. Set aside in the refrigerator.

Finally whisk the egg yolks in a small bowl. When thick and pale, pour them into the warm ganache and quickly stir together using a rubber spatula. Fold in the egg white and carefully fold in the whipped cream until mixture is just combined.

Spoon the mousse into 1-cup capacity ramekins or four dessert glasses. Refrigerate for 2 hours or until mousse has set.

Garnish with chocolate leaves.

Note: To make chocolate leaves: Melt required amount of Omanhene Couverture. With a clean paint brush, paint melted chocolate evenly over thoroughly washed, firm, and well-defined leaves, such as rose, oak, or Ivy. Lay aside to set. Gently peel away leaf when firm. Keep refrigerated until needed.

recipe courtesy of The Omanhene Cocoa Bean Company.  www.omanhene.com