Light Chocolate Mousse

The recipe is from Baking Bites.

Ingredients (serves 6)
1/2 cup boiling water
2 teaspoons powdered gelatine
2 tablespoons cocoa powder
4 eggs, separated
1/3 cup caster sugar

Method
1. Combine water and gelatine in a jug. Whisk with a fork until gelatine has completely dissolved. Stir in 1 1/2 tablespoons cocoa. Set aside to cool for 10 minutes.

2. Using an electric mixer, beat eggwhites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. With mixer on high speed, add egg yolks, 1 at a time, beating well after each addition.

3. Slowly pour gelatine mixture into egg mixture (make sure mixtures are both at the same temperature before you combine them), beating constantly until well combined. Spoon mixture into 6 serving cups. Refrigerate for 4 hours or until set and chilled. Dust with remaining 2 teaspoons cocoa. Serve.

Notes & tips
When beating eggwhites add a small pinch of cream of tartar. This helps to stabilise the egg, producing a light, fluffy mousse.
Hint: This mousse is delicious served with almond bread.