| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Chocolate |
8 |
Servings |
INGREDIENTS
| 400 |
ml |
Heavy cream |
| 2 |
|
Egg yolks |
| 2 |
|
Egg whites |
| 125 |
g |
Whole milk chocolate |
| 125 |
g |
Bitter chocolate |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Beat the eggwhites until stiff. Stir the sugar under the egg yolks and beat
until they are creamy. Whip the heavy cream until stiff. Melt carefully
both kinds of chocolate, the chocolate shouldn't be warmer than 20 C. Stir
carefully the melted chocolate under the whipped cream. Add the egg yolks,
stir the eggwhites spoon by spoon under the cream. Put the Mousse au
Chocolat for at least two hours in the refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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