From Chef Gary Miller - his decadent Chocolate Mousse

My friend since Middle School, Chef Gary Miller and I talk food all the time. He is an amazing and creative Chef in New Zealand and is the Vice President of the New Zealand Chef Association.  He sent me this incredible recipe and I had to share it with you!

Chef Miller's Chocolate Mousse

Ingredients:

• 14 oz. good quality Semi Sweet Chocolate
• 7 oz. whipping cream
• 1 C white sugar
• 6 whole eggs
• 6 egg yolks

Directions:   Place chocolate in a bowl and melt over a pan of boiling water.   Once chocolate is melted and smooth you can add your favorite flavors - such as Drambuie, Bailey's, or bourbon. A favorite of mine is a tablespoon of clear honey mixed with 1 teaspoon of strong ground coffee granules and a slug of whiskey.   Whisk cream until it forms stiff peaks - place in the fridge until needed.   Whisk sugar and eggs in a kitchen mixer until it swells in volume and it light and fluffy.   In a large mixing bowl FOLD all of the three ingredients - egg sabayon, whipped cream and melted chocolate. Use a pliable plastic spatula, make sure you mix all the ingredients thoroughly together.   Once mixed, pour into a suitable sized container and refrigerate (for at least 24hrs)

Serve anyway you want too, see attached pic for how I do mine - in a brandy snap basket with pitted sweet morello cherries and a scoop of vanilla creme fraiche.

This is a very lush recipe and per portion you only need about 1 1/2  tablespoons per person.