Chocolate mousse for a crowd!

Traditional Chocolate Mousse (Mousse au Chocolat)

Serves: 6-8

Ingredients

Mousse:
• 6 eggs, separated ( room temperature)
• 1/4 cup sugar
• 16 oz dark chocolate, chopped
• 4 oz cognac or rum
• Pinch of flaky salt

Whipped Cream:
• 1 cup heavy cream
• 1 tbsp powdered sugar

For Serving:
• Cinnamon and cayenne mix

Instructions

1.Place the chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth and fully melted. Remove from heat and let cool slightly.
2.In a large mixing bowl, whisk the egg yolks and sugar until pale and creamy. Gradually mix in the melted chocolate until smooth and well incorporated. ( if the mixture gets thick add a splash of heavy cream) Add cognac snd salt.
3.In a separate clean bowl, use an electric mixer to beat the egg whites until stiff peaks form.
4.Gently fold 1/3 of the whipped egg whites into the chocolate mixture and mix vigorously. Then, fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
5.Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 4 hours, or until firm.
6.Just before serving, whip the heavy cream with powdered sugar until soft peaks form.
7.Top each mousse with a dollop of whipped cream and sprinkle with a pinch of the cinnamon and cayenne mix for a touch of spice.(optional) You can also serve with a pinch of salt and olive oil.