1: Break the chocolate up into pieces and put it and the milk in a pan on a low heat. When the chocolate has melted, take the pan off the heat and add the butter in pieces.
2: Beat the egg yolks in a bowl with the sugar. Then add the chocolate mixture and stir well.
3: Beat the egg whites until they are stiff. Add a pinch of salt while you are beating them.
4: Once the chocolate mixture is cool, stir in the beaten egg whites. Stir gently, trying not to break the egg whites foam. Act as if you are stroking the mixture, stir gently and slowly until the mixture starts to have an even colour and texture.
5: Spoon the mixture into individual containers (small bowls, champagne glasses...) and place in the fridge. The mousse should stay for at least 2 hours in the fridge cooling before it is served.
|
Expand All Recipes
