Chocolate mousse

A friend of mine sent me the link to 'Chocolate mousse in minutes', and oh how it is delicious!!! I later tried to make a 3 layer mousse; dark chocolate, milk chocolate and white chocolate, I served it on one layer of thinly sliced banana. The trick is in the folding, if you fold in a circular motion following the shape of your spoon, and not pushing through the mousse with the curved edge, you should have beautiful, thick mousse even before it gets to the fridge.
If you're curious, this is the original recipe. The main difference between mine and their's is that I suggest 30 more seconds of beating, and sometimes like to add chocolate shaving to the mixture.

Ingredients:

300g good quality chocolate roughly chopped (dark or milk)

3 eggs

1/4 cup (55g) caster sugar

1 tbs cocoa powder

300ml cream

Some serve with some whipped cream on top

Grated chocolate to serve (and a bit more if you want to mix it in as well)

• Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Add the cocoa powder and remove the bowl from heat. Set aside to cool slightly. If you beat the eggs and sugar straight after removing the chocolate, the timing should be perfect.

• Place the eggs and sugar in a large bowl and beat with an electric beater for 5 mins and 30 secs, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined. The more air kept in the mixture, the better.

• In a separate bowl, whip cream until thickened (be careful not to over-beat, you will have to stop beating before it is whipped). Use a large metal spoon to carefully fold the cream into the chocolate mixture (and grated chocolate if you've kept some to stir in), trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from the fridge 5-10 mins before serving, then top with extra whipped cream and grated chocolate to serve. I prefer to only top with grated chocolate, I once gave it a bit of a twist by topping it with grated mint crisp chocolate.

I haven't tried this, but they also suggest adding a tablespoon of your favourite spirit to the melting chocolate, or two tablespoons of coffee. I have had chocolate mousse at restaurants, and honestly, this recipe tops a few!