Hi Tea with Sima Ved Are you ready for a stir?

120 Gms Dark Melting Chocolate at 70%
90 Gms Butter
50 Gms Sugar
2 Eggs
20 Gms Cocoa Powder
180 Gms Egg Whites
70 Gms Sugar

Method for Base

1. Melt in a double boiler; let it cool slightly to (40°C).
2. Beat in the electric food mixed for about 5 minutes. Add in the prepared melted chocolate at 40°C.
3. Whisk to a stiff peak and fold carefully into the chocolate mixture. Spread over a prepared, buttered baking tray to a height of 1 cm. Bake     at 180°C in a pre-heated oven.
4. Leave to cool on a cooling rack and cut into 8 disks of 12 cm diameter with a cookie cutter or with a sharp knife and using pastry circles as     a guide.

Ingredients for the Mousse

30 Gms Sugar
80 Gms Water4 Egg yolks
300 Gms Dark melting chocolate at 70%
350 Gms Whipped cream (35% fat)
120 Gms Egg whites
40 Gms Sugar

Method for Mousse

1. Heat to make syrup, let it cool slightly.
2. Put into the bowl of the food mixer, whisk whilst pouring the syrup over the eggs yolks. Let it beat into a mousse until the mixture has     doubled in volume.
3. Heat to 40°C, add slowly into the egg and sugar syrup mixture.
4. Then add the whipped cream.

Ingredients for the Glaze

1 Leaf of Gelatin (can be omitted)
100 Gms Water
60 Gms Sugar

Method for Glaze

1. Soak in cold water.
2. Boil together to make syrup.