March 10th

I have been reading Wild. Jay Griffiths's travels are facinating, her book beautifully written and her indictment of us all searing.

The recipe is for very dark chocolate mousse without cream. Taste to make sure it is sweet enough for you. Stir egg into melted chocolate as soon as possible to prevent raw egg taste. Serve with tangy fruit like cherries or raspberries and thick cream.

Chocolate Mousse

6 eggs, separated

100g sugar
Beat with egg whites.

50g butter
200g dark chocolate
Microwave for a minute or two, mix well.

Stir egg yolks one at a time into hot chocolate. Add stiff egg white mixture and mix. Pour into serving dish or individual ramekins, cover with clingwrap and refrigerate.