Dark Chocolate Mousse with Amarula Creme

Method

For the Chocolate Mousse:

In a double boiler, melt the chocolate to a smooth consistency. Add pinch of salt, stir and remove double boiler from heat.

Whisk egg whites and then separately beat the egg yolks with a fork for a few seconds.

Add the egg yolks to the warm melted chocolate and mix. Immediately add the egg whites and fold in with a metal spoon. Mix gently with a hand whisk to blend lumps.

Pour mixture into small bowls and refrigerate for a few hours or preferable overnight.


For Amarula Creme:

Take Amarula, milk and cream in a saucepan and bring to a boil. Add sugar and vanilla pod, simmer over medium heat for 5 minutes.

Remove from heat and remove vanilla pod. Whisk in egg yolks and return to heat stirring continuously until the mixture thickens slightly.

Set aside and allow it to cool.

To assemble remove mousse portions from the refrigerator and spoon some Creme onto the top. Sprinkle with cacao or cinnamon and serve.