Every person I've met had their particular recipe. Some had tried half a dozen before they found the one they claimed was THE recipe. Well, I'm no exception, I have my own recipe as well, combined for my own taste from several others.
Actually, this is not just a chocolate mousse recipe. This is one of my staple recipes to use leftover egg whites. Because one can get tired of meringue and still want to have some home-made mayonnaise.
9oz dark chocolate
4 egg whites
1 tsp cinnamon
1 pinch ginger
2 tbsp sugar
1/2 cup almond cream
Beat the egg whites until they are very stiff (they are when you can turn the bowl upside down and nothing moves). Still beating, add the sugar.
Cut the chocolate into small pieces, add 2 spoons of water and slowly melt it in the microwave. Add the spices and the cream. Gently fold the chocolate into the egg whites (not the other way round !) and place the mousse in the fridge for at least 6 hours.
This one has to sit in the cold for quite some time to set. It stays a little creamy (especially at the end of the bowl), but very light. As a good rule of thumb, one egg white makes for one portion, so this should serve four guests.
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