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Cut a small melon into half and scoop the flesh of the ripe melon
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Puree the melon into a smooth puree.
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Add powdered sugar and whisk.
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Fold in the whipped cream and beat.
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Beat the egg whites separately till peaks are formed.
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Fold the egg white mixture into the melon puree and mix lightly.
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melt 100 gms of chocolate in the microwave for 45 seconds in 100% power.
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Add this chocolate to this mixture and fold.
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Now pour this mousse into the melon bowls in the refrigerator to set.
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For the chocolate sauce melt 50 gms of chocolate with 1 tbsp of water and butter till liquid with no lumps.
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Pour this chocolate sauce on top of the puree to set for 2 to 3 hours.
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Serve chilled.