The French classic with dark chocolate

Ingredients

• 200g chocolate
• 400ml cream
• 4 egg yolks
• 50g Sugar
• Cognac

Preparation

1. Melt the chocolate together with Cognac. You can either do this using the traditional “Bain Marie” or heat the chocolate in the microwave at a low setting for up to two minutes, until the chocolate melts.
2. Whip the egg yolks with sugar in the mentioned “Bain-Marie” (double-boiler method) and then mix it with the melted chocolate.
3. Let the mixture cool until it is nearly set.
4. In order to keep the volume, add the cream carefully and in two steps.
5. (If you want a leaner mousse, replace a part of the cream with egg yolk.)
6. Fill the mousse into cups and place in the fridge for a few hours.

Serving suggestion

• Once set, remove from tins carefully and either present as is on a plate, or heat a teaspoon and present round pieces on each plate.
• Place the pieces of chocolate mousse on vanilla sauce, semi-set vanilla-cream, orange cream, egg liqueur or seasonal fresh fruit.