'bubble Wrap' Mousse

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 250 g chocolate, broken into pieces
• 3 eggs
• 1 teaspoon vanilla extract
• 1/4 cup caster sugar
• 300 ml thickened cream
• 2 (150 g) chocolate, balls (boxes lindt lindor chocolate balls)

Recipe

• 1 melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). remove from the heat, then stir until smooth. set aside to cool.
• 2 meanwhile, separate 2 eggs and set the eggwhites aside. place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.
• 3 lightly whip the thickened cream to soft peaks. fold melted chocolate and cream into egg mixture until combined.
• 4 in a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form. fold into egg mixture to just combine, keeping as much air in the mixture as possible. place mousse in a glass serving dish and cover with a layer of lindor balls. chill for 4-6 hours until mousse is set, then serve.