Catalan Chocolate mousse
Instructions:
- Finely chop the chocolate and put into a bowl.
- Pour the cream into a saucepan, set over high heat, then bring to a boil.
- Pour the boiling cream over the chocolate.
- Beat, using a balloon whisk, until the chocolate has melted and the mixture is smooth.
- Set aside to cool a little.
- Add the egg whites and stir until thoroughly combined.
- Pas the mixture through a fine-meshed strainer, then pour into the whipped-cream siphon.
- Seal the top, then charge the siphon with the cartridge.
- Shake the siphon vigorously, then set aside at room temperature until needed.
- Dispense the mousse into small bowls or glasses.
- Top with the caramelized hazelnuts or your chosen topping.