Chocolate Mousse

*CHOCOLATE MOUSSE*
An elegant chocolate mousse served with a brandy, honey sauce. Shared by Simran from Tanzania, East Africa. Serves 4

1/2 cup	Sugar	60 gms
2	Eggs, separated	2
1-1/4 cups	Milk	300 mL
2 tsp	Gelatin, disolved in lukewarm water	10 gms
1 tsp	Chocolate essence (optional)	5 mL
2 oz.	Semi-sweet chocolate, melted	50 gms
SAUCE TOPPING
4	Cherries	4
1 tbsp	Jam	15 mL
1 tbsp	Brandy	15 mL
1/2 tbsp	Honey	7 mL
2 tbsp	Water	25 mL
	A few sprigs of mint
	Lime cut into 4 wedges
1. Beat the egg yolks with sugar. Add lukewarm milk and cook on low heat till the mixture coats the back of a spoon. 2. Add dissolved gelatin, melted chocolate and chocolate essence. Allow mixture to cool and then place in the refrigerator. 3. Beat egg whites till stiff and stir into the semi-set mousse. Place in refrigerator again and allow to set completely. 4. Place jam and water in a bowl and mix well till jam dissolves and forms a smooth sauce. Add brandy and honey and mix well together. 5. Serve the mousse with the syrup made in step 4 above.