Silky chocolate mousse

Making the chocolate mousse – 15 minutes

Heat 150 ml of water in a saucepan over low heat. Add 75 grams of sugar, and stir gently until the sugar has dissolved. Do not let the water boil. Add 250 grams of finely chopped chocolate.

Combine until smooth with a whisk. Remove the pan from the heat and let it cool to room temperature. Meanwhile, whisk the cream until it is as thick as yoghurt.

Mix the cooled chocolate and whipped cream together until you have an even colour, with no streaks visible.

Finishing the chocolate mousse – 10 minutes

Beat the egg whites until they have stiff peaks, then gradually add 70 grams of sugar (in thirds). Adding the sugar in batches prevents lumps.

Fold the sugar and egg white mixture gently into the chocolate using a silicone spatula. Add a small splash of liqueur of your choice, to taste. White rum or Grand Marnier are good choices.

Refrigerate the silky chocolate mousse for at least an hour and a half. Enjoy this velvety, Belgian chocolate mousse!