I have been looking at great chocolate mousse photos and was motivated to do this. Except I was nowhere near any gourmet shops (in this remote area) to get the best imported chocolates or quality whipping creams dictated by the best recipes. So I settled and improvised (an innate gift)... good ole Ideal Milk and Van Houten cocoa powder instead.
Half a tin of Ideal (evoporated milk) warmed on minimal heat, (too lazy to do the bowl on hot water method), 3 full tbs sugar, 2 dollops butter, 2tbs cocoa powder and a dash of vanilla. Stir stir stir. Then separate 3 egg whites from yolks. Beat the yolks with a fork and pour into the into mixture warm enough to cook the yolks into satiny smooth finish but not curdle. Beat the whites till they form stiff peaks, fold half into cocoa and mix well, follow with the other half and fold to keep the air in. You can pour into small cups and chill as mousse or freeze for an ice cream version! I had both.
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