PREPARATION

Melt the chocolate in a bain marie. Meanwhile, whisk the egg yolks with the sugar until completely white. Stir in the melted chocolate. Beat the egg whites until stiff and fold it very gently with a smooth motion into the chocolate. Whip the cream and fold in half on that also gently into the chocolate.

Pour the mousse into the cake pan and allow to set in the fridge. At least one and a half hour before serving, remove the mousse from the freezer and place in to refrigerator.

Serve the mousse for example with ball Raspango and Cassis sorbet. It’s really delicious!

This chocolate is perfect also to be frozen. So you can use it whenever you want.