RECIPE> Chocolate mousse on the loose

It is a false economy to use cheap and inexpensive chocolate. The better the quality, the better the results and this is indisputable. Some of the better supermarkets such as Capital Shoppers or Shoprite, Quality Supermarket, have a good selection from which to choose. I have no preference myself with one caveat; the chocolate of choice must be dark. I realize that off late there has been a lot of hue and cry lately concerning the safety of raw eggs a matter of the least concern to me

Ingredients
Serves 8
400gm best quality chocolate
6 eggs
4 tablespoon dark rum or whisky
½ cup icing sugar
1 pint
2 ½ cups prepared whipping cream with the icing sugar

Method
1. Break the chocolate in a bowl and stand it over a saucepan of simmering water and melt.
2. Separate the egg whites into a large mixing bowl and remove the chocolate from the heat and stir in the egg yolks and rum/whisky
3. Whisk the egg whites until firm until the stiff peaks form.
4.Give the egg whites a final beating with a rubber spatula then add the chocolate and fold all the ingredients together gently retaining as much air as possible.
5. Finally fold in the whipped cream then turn into 8 glasses and chill until ready to serve. Decorate with flaked chocolate and dust with icing sugar