The reasons that the chocolate-water mixture does give a smooth mixture is thanks to the cocoa solids (mostly the proteins) and, probably most importantly the added lecithin. Since the amount of sugar is lower compared to white chocolate, this might in part be a reason for the mousse to become lighter (possibly the same reason as when making egg white foams such as meringue). Also, the higher amount of proteins compared to fat might give a lighter foam. Why the dark chocolate gives a lighter mousse than milk chocolate, I'm not certain. However, it might be that the amount of lecithin is different or that the milk solids in fact disrupt the foaming ability rather that promote it (when compared to a pure water-lecithin-fat-air dispersed system).

I felt obligated to post about the bad ass chef Gordon Ramsay with the season premiere of his famous show Hells Kitchen tonight! Lets see if he actually is the great chef he boasts about on the show! Some of the things you will need are the following:

• 100 g dark chocolate (70% cocoa solids)
• 300 ml double cream
• 2 tbsp Amaretto or other liqueur (optional)
• 1 large egg white
• 50 g caster sugar
• handful of amaretti biscuits, to garnish
• white or dark chocolate shavings, to garnish

For the whole recipe in under four minutes check out My Sweet Life for the scoop!