Mousse Au Chocolat
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




400 mls heavy cream
2 egg yolks
2 egg whites
125 grams whole milk chocolate
125 grams bittersweet chocolate
1 tablespoon sugar

Preparation

1 Beat the egg whites until stiff. Stir the sugar under the egg yolks and beat until creamy. Whip the heavy cream until stiff.  2 Melt carefully both kinds of chocolate; the chocolate shouldn't be warmer than 20 C. Stir carefully the melted chocolate under the whipped cream. Add the egg yolks, stir the egg whites spoon by spoon under the cream.  3 Chill the Mousse au Chocolat for at least two hours in the refrigerator.

About


A light dessert for serious chocoholics.