Updated: Jun 20
200 g dark chocolate
160 g fresh cream
50 g sugar
2 egg whites
Melt chocolate in a bain marie.
Beat the egg yolks with sugar in a bain marie at 50 ° C until a light and frothy mixture is obtained.
Mix melted chocolate with egg mixture, add previously whipped cream and gently incorporate it.
Beat egg whites until stiff and add to the mousse.
Fill each single ramekin with the mousse. Chill for ab 3-4 hours in the refrigerator.