Double Chocolate Mousse With a Touch of Lemon

1. 1

   Chop up 1/3 of the chocolate (finely or coarsely, your choice!

2. 2

   ), set aside.

3. 3

   Whip cream with sugar until stiff peaks form.

4. 4

   Separate egg whites and yolks.

5. 5

   Whip yolks until light; in another bowl, whip egg whites until stiff.

6. 6

   Melt the remaining 2/3 of the chocolate on top of a double boiler.

7. 7

   Add the whipped egg yolks to the melted chocolate; stir to combine.

8. 8

   Add whipped cream, chopped chocolate and lemon liqueur, stir.

9. 9

   Carefully fold in whipped egg whites.

10. 10

    Divide the mousse evenly among 4-6 individual dessert bowls and refrigerate for a few hours, or overnight.

11. 11

    Garnish with mint or lemon balm leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.