Belgian Chocolate Mousse
Preparation time: 30 minutes
One bar of dark chocolate per person (I prefer Belgian chocolate, like Callebaut)
6 eggs, separated
6 Tbsp of sugar
- Melt the chocolate in the microwave, stirring every 30 seconds. If it gets too chunky, add a few drops of milk.
- Beat together the egg yolks and the sugar. Slowly add the melted chocolate.
- Beat the egg whites until stiff and carefully fold into the chocolate mixture. Pour the mousse in clear glasses (Martini glasses) cover and refrigerate overnight.