Mousse au Chocolat

Did I say I was addicted to chocolate and I had almost everyone comenting they are also addicted to chocolate like me, so for all of you out there I am making this Mousse au Chocolat , I know any small excuse is enough for me to make something with chocolate.

From the time I have seen this Chocolate Mousse @ What's For Lunch Honey? I have been wanting to make them. After making this and tasting this Mousse I curse myself for not making them much much earlier as they wer super super Delicious.
No more mousse from the suprmarket in those small plastic tubs, they just taste so sweet and blubber compared to this delicious mousse.

I will be making this much much more often as my daughter and hubby loved it too.
Thankyou Meeta for another wonderful dessert recipe.
I followed the recipe full, except i added 50 ml Apricot liqueur

Meeta had mentioned It really is worth getting a more expensive type of chocolate for this dessert and living in Belgium there is no shortage of good quality of chocolate. I always use Callebaut Chocolate.
Yesterday when I was talking to my sister, I mentioed to her I made this delicious Chocolate mousse and she told me post recipe fast as she too wanted to make them. Chocolate additction we keep it in the family :-)

And ofcourse what do I find today that DK as announced AWED French so sending this to her.

100 - 120g Bitter chocolate - make sure it is an exclusive type of chocolate It really is worth getting a more expensive type of chocolate for this dessert.
15g Butter
2 eggs - separated
50 ml apricot liqueur I added together with the yolks. (optional)
200 ml cream - beaten until stiff

DELICIOUS

I MW the chocolate with the butter. Set aside and mix for 30 seconds to cool.

Add the egg yolks and mix. You will notice the chocolate takes on a thicker consistency. Allow to cool further.
Gently fold in the beaten cream.
Beat the egg whites until very stiff. These are also to be folded in very carefully into the chocolate, cream mixture. When the entire mixture is well combined, the consistency should be smooth and fluffy.
Divide the mixture in small serving bowls and allow to cool for several hours.

Meeta's advice: Make this the evening prior to serving. The mousse has then had a chance to chill through and has a velvety, fluffy texture.

I totally agree as I had one two hours of cooling and another one the next day and the one which I had next day was much better in texture.

Another dessert I made from her place Mango Pannacotta she made from strawberry I used mango.
Sending this also to which is hosted by Mele Cotte.