Warm Chocolate Mousse with Pistachio Ice Cream  Mousse  672 reads

300 g dark chocolate (minimum 70% cocoa solids)
200 g butter
2 eggs
4 egg yolks
60 g caster sugar [we used granulated sugar]
A little cocoa powder
A little icing sugar [powdered sugar]

Melt the chocolate and butter in a heavy saucepan and leave to cool.

Combine the eggs, egg yolks and sugar in a bowl and whisk to a stiff sabayon.

Fold the melted chocolate mixture very carefully into the egg mixture.

Fill 4 x 11 cm white porelain dishes with the mousse and smooth the surface. [I don't know how my ramekins compare to this size but we used the ramekins I have.]

Bake in the oven preheated to 170 degrees C/325 degrees F/gas mark 3 for 7 minutes.

Leave to cool to room temperature.

Just before serving, warm slightly and then dust each mousse first with cocoa powder, then with icing sugar, forming a criss-cross pattern.
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