Quenelles of Chocolate Mousse

115 g Chocolate
2 Eggs, separated
60 g Butter, soft
1 ts Sugar
50 g Double cream (heavy cream)

Melt chocolate slowly in a Bain marie then off the heat but in a warm spot beat in the egg yolks one at a time. Whisk in butter in small amounts until smooth and glossy. Whisk whites to soft medium peaks and mount with sugar. Fold into chocolate mix making sure no whites or lumps are visible . Make sure that the whites don't cool the mix down so fast that the chocolate goes solid on you. Place in shallow dish cover and cool in the fridge. Chill the double cream. After one hour in the fridge remove the mousse and the cream take a warm silver spoon and form quenelles of alternate colours on to the serving plate return to fridge till service. Just prior to serving lightly dust the mousse with icing sugar and the cream with cocoa add a strawberry.

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