Heavenly Chocolate Mousse

1. 1

   Beat 4 eggs with 120 gr sugar until it starts turning white (= ruban)over a hot water bath.

2. 2

   Take off the heat and beat until it's cold in a cold water bath.

3. 3

   Melt the chocolate and carefully mix with the ruban.

4. 4

   Beat the egg whites until they are half stiff and add the other 120 gr sugar, beat until it's stiff.

5. 5

   Beat the cream until it's stiff.

6. 6

   Carefully add the cream and the egg whites to the chocolate mixture.

7. 7

   Pour into small bowls and refrigerate for at least 2 hours.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.