Chocolate Mousse

Ainekset

136 grams of (dark) chocolate

85 grams egg yolk

25 grams of sugar

250 grams of egg white + 60 grams of sugar

Ohjeet

1. Beat 250 g of egg whites to stiff peaks adding 60 g of granulated sugar near the end

2. Beat egg yolks along with 85 g of granulated sugar to light yellow color.

3. Melt chocolate in a double boiler then mixed with egg yolk mixture.

4. Full chocolate mixture in with egg whites.

5. Transfer to final vessel and chill until serving minimum four hours

Muistiinpanot

I suspect adding a half cup of scalded cream will help the chocolate stay melted better and mix better