MOUSSE AU CHOCOLAT

• DARK CHOCOLATE MOUSSE
• Cut 135 gms of dark chocolate couveture in small pieces and melt on a bain marie.
• Whip 250 gms of cream and keep cool.
• Beat 75 gms of pasteurised eggs, 35 gms of sugar, 2 tspn of warm water, 3 gms of cognac on a bain marie, till you get a thickened mixture. Remove from the water bath and beat cold with a universal mixer.
• Add your melted couveture mixture ( 40°) to the cold beaten egg mixture and mix fast and thoroughly.
• Fold in the whipped cream and allow to cool for 8 hours.
•  WHITE CHOCOLATE MOUSSE
• Actually the same procedure but with more ingredients.
• You need 3 gms of gelatin. Soak in water.
• 125 gms of white couveture, melted like above.
• 250 gms of whipped cream at about 90% stiffness. cool.
• Beat 60 gms of pasteurised eggs, 25 gms of egg yolks, 5-10 gms of sugar, marrow from 1 vanilla pod, 5.0 gms of cognac. first warm and then, add in the gelatine before you beat this mixture cold.
• Add your couveture and mix fast and thoroughly.
• Fold in the whipped cream and allow to cool for 4-5 hours.
• This makes 5 portions. 
• http://en.wikipedia.org/wiki/Chocolate_mousse