Ingredients :
Plain chocolate 100g
Butter 180g
separated eggs 30 each
Castor sugar 750g
whipped cream 900ml
gelatin 50g
naartjie liqueur
Methods :
Break the chocolate and place into a mixing bowl,. allow to melt with butter
whisk the egg yolks and sugar until almost white and thoroughly
mix in the melted chocolate
Dissolve gelatin in the alcohol
carefully fold in the stiffly beaten egg whites
pour into a suitable or individual dishes
refrigerate until set
put gelatine mixture into the mousse mixture
Allow to set and firm
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