Chocolate mousse
The key to a successful chocolate mousse is making sure the egg yolks and whites are completely separate. Mix the yolks with the melted chocolate, and only add the whites in once they have been beaten. Tested and approved!
- Servings: 4
Source: Taste France Magazine
Ingredients
- Dark Chocolate Cooking Bars
- x 4.00 eggs
- Charentes-Poitou Butter PDO
- sugar