Baked Bittersweet Mousse

Selalu takut nak cuba buat mousse sebab penggunaan telur yg mentah tu...ni terjumpa resepi baked mousse so try buat. Tak tau le sama ke tak antara mousse yg biasa dengan yg baked ni tapi memang sedap( bagi yg sukakan coklat la)...maisya tak de bekas ramekin so letak dlm cawan je.

Baked Bittersweet Mousse
http://www.insanitytheory.net/kitchenwench/2008/08/04/silky-soft-baked-bittersweet-mousse/
(from ‘Bittersweet‘ by Alice Medrich)

Ingredients (makes approx 4 cups/6 serves)
170g bittersweet chocolate, finely chopped
1/4 cup milk (or water or coffee or 1/2 cup heavy cream)
3 large eggs, at room temperature
3 tbsp caster sugar

Double cream, strawberries and pure icing sugar, to serve

1. Position rack in lower third of oven and preheat oven to 160 degrees C.

2. Place chocolate and milk in a heatproof bowl, then place over a pot of barely simmering water (make sure the bottom of the bowl doesn’t touch the water) and stir till the chocolate has almost completely melted, then remove the bowl and continue to stir till the liquid is completely smooth. If using a liquor, stir in at this stage.

3. In a seperate bowl, whisk together the eggs and sugar till well blended, then use an electric mixer to beat the eggs at high speed for 3-4 minutes or till the eggs have a texture like softly whipped cream and are light and very fluffy.

4. Fold 1/4 of the eggs into the chocolate, then half the remaining eggs till almost blended. Fold in the remaining eggs till evenly incorporated and smooth. Divide among ramekins, then place ramekins in a high-sided baking tray.

5. Boil a kettle of water then fill the baking tray till water comes halfway up the sides of the ramekins, then bake till the centre of the mousses reads 70 degrees C (or just bake for about 15-18 minutes till the tops feel barely set). Remove from the oven and allow ramekins to cool for at least 10 minutes, then garnish with a dollop of softly whipped cream, a strawberry and a light dusting of icing sugar.