Diana's Desserts - www.dianasdesserts.com
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/4300/Recipe.cfm

Frozen Chocolate Mousse

Servings: 2
Ingredients:
2 ounces good-quality dark cooking chocolate (see note below), broken into pieces
1/4 cup (1/2 stick/2 oz,/56g) unsalted butter, chopped
2 teaspoons orange liqueur
2 eggs, separated
Pinch of salt
1 tablespoon superfine baker's sugar or caster sugar
Cocoa powder, to serve

Instructions:
1. Lightly grease two 3/4-cup capacity ramekins or molds. Line base and sides with a piece of plastic wrap. Allow plenty of overhang.

2. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Allow to cool for 5 minutes.

3. Add liqueur and egg yolks to chocolate mixture. Stir until well combined.

4. Using an electric mixer, beat egg whites and salt in a small bowl until soft peaks form. Add sugar and beat well. Stir a third of egg whites into chocolate mixture. Gently fold remaining egg whites into chocolate mixture. Spoon into prepared ramekins. Fold over excess plastic wrap to cover. Freeze for at least 3 hours or overnight, if time permits, until firm.

5. Using the plastic wrap, gently ease mousse from ramekins. Turn out onto chilled serving plates. Dust with cocoa and serve.

Note:
For best results, use 70%-cocoa chocolate.

Makes 2 servings.

Date: June 13, 2007