Mousse au Chocolat

Finely chop 65 g chocolate. Keep the remaining 15 g whole for shaving.

• 65 g Chocolate

Fill a pot about 3 cm high with water and warm it over low heat. Set a bowl on top (it must not touch the water) and melt the chocolate while stirring.

Meanwhile, while step 2 runs

Meanwhile, separate the eggs: whites into a grease-free bowl, yolks into a small one. Use very fresh eggs, since they are used raw (not for pregnant women or small children).

• 2 Eggs

Take the bowl off the water bath and let the chocolate cool to lukewarm for about 2 minutes.

Meanwhile, while step 4 runs

Meanwhile, whip the cream with the hand mixer until stiff and put it in the fridge.

• 80 ml Heavy cream

Stir the yolks into the lukewarm chocolate one at a time, vigorously, until smooth.

Carefully fold the cream into the chocolate mixture in two portions.

Rinse the whisk thoroughly. Whip the whites with 1 pinch salt until stiff, then sprinkle in the sugar and keep whipping until glossy.

• 1 pinch Salt
• 1 tbsp Sugar

First stir in a third of the egg whites vigorously, then carefully fold in the rest until no white streaks are left.

Divide the mousse between 2 glasses and smooth the tops.

Shave the remaining chocolate over the top with a grater or vegetable peeler.

• 16 g Chocolate

Cover and put it in the fridge for at least 4 hours, ideally overnight.