8 oz Grenada chocolate
2 oz unsalted butter
9 egg whites
6 egg yolks
4 oz caster sugar
Place the broken chocolate in a heat proof bowl. Melt the chocolate in the oven in a very low heat (75-100 degrees). It should melt in about 5 minutes. Keep checking it with a fork. When melted, take out of the oven and beat with the butter in a large bowl.
Using a electric beater, whisk the egg whites until frothy. Add a tablespoonful of sugar and continue beating on a low setting. When the egg whites are stiff, slowly shake in the remaining sugar, and continue beating slowly. If you are too quick, the eggs will liquefy. Beat the meringues to make it strong and elastic and then mix in the egg yolks.
Stir half the egg mixture into the chocolate and butter mix. Fold in the remaining egg with a large wooden spoon, working in from the outside, slowly and calmly. You need not worry about the mousse setting while you work, as the butter keeps it soft.
Pour into a large souffle dish or individual ramekins and refrigerate.
Curtesey of Recipeisland.com