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METHOD Melt chocolate in a bowl kept over a deep pan of boiling water. Beat egg whites in a bowl until stiff. Add sugar and beat again. Once the chocolate has melted whisk it till smooth. Place ice cubes in a bowl, add a little chilled water. Place the cream in a bowl and keep the bowl over the ice and whisk till stiff. Add the egg whites to the chocolate and mix in a cut and fold method. Add cream and mix with a light hand. Pour the mousse into individual shot glasses and chill in the refrigerator for 1 hour. Decorate with a swirl of whipped cream and chocolate chips and serve chilled. | |||
