JORDI's CHOCOLATE MOUSSE

Deliciously Evil

300ml thickened cream 200g dark cooking chocolate ¼ cup brown sugar 4 egg yolks 1 tsp vanilla essence 60g unsalted butter

Heat cream in pan until bubbles form around the edges: do not boil. Place chopped chocolate, sugar, egg yolks and vanilla in blender or processor. Pour in hot cream whilst blending on high speed for about 1 minute. Drop butter in at a teaspoon at a time. Continue to blend until smooth. Pour into 8 small serving glasses or espresso mugs.