Chocolate Mousse With Candied Ginger

• 1 (7 oz) high quality chocolate bar, broken into pieces
• 7 tbsp unsalted butter
• 2 None medium eggs, separated
• 1 oz candied ginger, chopped
• 1 1/4 cup cream
• None None chopped candied ginger to garnish
• None None creme Anglaise to serve

1. Lightly oil a 16 oz loaf pan. Line with plastic wrap, pushing it into the sides and corners.
2. Place the chocolate pieces in a medium bowl. Add the unsalted butter. Place over a pan of simmering water. Heat, stirring, until melted and smooth. Stir in the egg yolks and candied ginger.
3. Whip the cream until soft peaks form. Fold into the mixture. Whisk the egg whites until they form stiff peaks. Stir a spoonful into the chocolate mixture and gently fold in the remainder. Pour into the prepared loaf pan. Chill for at least 2 hours until very firm. To serve, invert on to a serving plate.
4. Remove the plastic wrap. Decorate with extra ginger. Using a hot, dry knife. cut into 1/2 inch thick slices. Arrange 2 slices on each plate. Serve with creme Anglaise.

chocolate bar, butter, eggs, candied ginger, cream, candied ginger, crueme anglaise

Taken from recipes-plus.com/api/v2.0/recipes/26702 (may not work)