Swiss chocolate mousse

  • 13 pcs egg yolks
  • 13 pcs egg whites
  • 700 g chocolate min. 54%
  • 1500 g whole  cream
  • 200 g sugar

Separate the egg yolks and whites. Keep in different bowls. Whip the yolks with 1/3 of the sugar.

Melt the chocolate to 40 °C.

Whip the cream to soft peaks.

Whip the egg whites with the rest of the sugar to soft peaks.

Mix the yolks and the chocolate until smooth.Add the whipped cream and egg whites and mix.

Pour the chocolate mousse into glasses or moulds. Decorate.

Refrigerate for minimum two hours before serving.