Chocolate Mousse

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  1. Melt butter and chocolate together on a bain-marie or in intervals of 30 seconds in the microwave. Reserve.
  2. Whip the cream so that it is about ¾ whipped. It should be smooth and fluffy but with no peaks. Reserve.
  3. Mix the eggs and sugar (preferably with an electric whisk) until it doubles in volume.
  4. Using a spatula, fold in cacao and chocolate (now cool).
  5. Add cream (re-whip if necessary to ¾) and add to chocolate mix in 2-3 stages folding continuously using a spatula until you achieve a homogenous chocolate mix.
  6. Put into the cups using a spoon and spatula and refrigerate for at least 1hr.
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Chocolate Mousse
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