ROYAL CHOCOLATE MOUSSE

Preparation Method :

• Soak the gelatine in a glass jug in cold water 5 minutes. Melt, uncovered, on Full for 2 minutes or until the liquid looks clear.
• Stir round, then set aside. Break up the chocolate and place in a fairly large bowl with the butter and coffee. Melt, uncovered, on Defrost for 6 minutes.
• Stir in the egg yolks and melted gelatine. Chill until just beginning to thicken and set slightly round the edges.
• Whisk together the egg whites and salt until they form stiff peaks.
• Beat half into the chocolate mixture, then gently and smoothly fold in the remainder.
• Divide between 10 - 12 custard cups. Chill for about 6 - 7 hours or until firm. Dust with coffee or cocoa powder before serving.