CHOC GINGER MOUSSE

serves 6

90g dark chocolate
4 eggs, separated
30g preserved ginger, chopped
1 Tab preserved ginger syrup
1 cup icing sugar, sifted
300ml carton cream, lightly whipped

Put chopped choc in top of double saucepan, stir over gently simmering water until melted; cool slightly. Gradually add egg yolks, mix well.

Stir in ginger syrup and finely chopped ginger, mix well.
Put egg whites into small bowl or electric mixer and beat until soft peaks form. Gradually add icing sugar.

Add choc mixture, beat until just combined. Fold in lightly whipped cream. Pour into individual serving dishes. Freeze. Serve frozen, topped with whipped cream.

Recommended maximum freezing time: 2 months