Molded Chocolate Mousse

Nyarrr!! Wicked, this one! Why not serve a low-calorie dinner and then enchant the still-starved guests with this? It would be a hit! Use if you're not worried about salmonella or have your own hens. I've made this with no problems whatsoever. It is rich, yes, but you serve slender slices. I prefer a suitable small bread tin as a mold.

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 1⁄2 lb  semisweet chocolate, 70% cocoa butter
• 1⁄2 lb butter, soft
• 1  tablespoon Grand Marnier (any citrus-based liqueur) or 1  tablespoon Curacao (any citrus-based liqueur)
• 1  teaspoon vanilla
• 6  egg yolks
• 1⁄4 teaspoon salt
• 6  egg whites
• 1⁄4 cup  superfine sugar (castor sugar)
• 1  tablespoon gelatin, softened in
• 1⁄4 cup water

Directions

1. Use 2 tablespoons of the butter and melt over low heat in a thick-bottomed pot (or use a double boiler).
2. Break up the chocolate and add to the butter. Let the chocolate melt in the butter, and add the liqueur and the vanilla.
3. (If you feel confident enough, melt the chocolate in a microwave without butter, in a mixing bowl, but you need to be able put it back on the hob for the next step, so it's easier to use a hob from the start).
4. When melted, keep pot on the hob and add the egg yolks one at a time, beating well with an electric mixer after each addition.
5. Stir until thick, i.e. near boiling point -- do NOT boil -- and then remove from heat.
6. Add the softened gelatine to the hot chocolate-egg mixture, and whisk in well.
7. Add the rest of the butter bit by bit, whisking inches.
8. With clean beaters, beat egg whites until stiff. Add the salt and the superfine sugar, 1 tablespoon at a time.
9. Then fold the chocolate mixture very thoroughly into the meringue.
10. Pour into a greased mold (no, I don't know how large or which one: choose anything. A bread tin will do just fine).
11. Chill overnight.
12. Turn out and decorate with (maybe) some fresh or canned cherries or nuts, or serve with a chocolate liqueur as a sauce.