Chocolate Mousse
July 29th, 2007
Whisk (with a mixer) 3 eggwhites with a pinch of salt stiff in a very clean bowl. Melt 200g plain chocolate au-bain marie. Whisk 3 eggyolks and 60g caster sugar until it has a smooth mixture. Whisk 250ml whipcream fluffy. Add the eggyolks mixture to the melted chocolate. Mix this with the double cream (just with the mixer it goes very fast). Then spoon this gently through the stiff eggwhites. Put this mixture into nice glasses or bowls, cover it with clingfilm and put it in the fridge for about 3 hours. Finally you van enjoy your chocolate mousse!
