Mousse Au Chocolat

1. 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. 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. 3

   Chill the Mousse au Chocolat for at least two hours in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.