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Baked Chocolate Mousse
Remo Berdux, Executive Chef, Ritz Carlton Seoul




4 egg yolks
5 egg whites
1 tsp sugar
Pinch of salt
9 ozs dark chocolate
butter and sugar for coating ramekins

Whisk egg whites, sugar and salt until stiff. Melt chocolate in a double boiler and stir in the egg yolks. Carefully fold half of the egg white mixture into the chocolate and mix gently then repeat with the other half of the egg whites. Pour mixture into well buttered and sugar coated ramekins. Place the cups in a deep baking pan; fill halfway up sides of ramekins with water and bake for 25 - 30 minutes at 340 degrees. Reverse on to individual plates or platter and garnish with a dollop of whipped cream and chocolate sprinkles.

Yield: Approximately 7 servings

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