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Wednesday, July 14, 2004

Mousse au Chocolat/Chocolate Mousse

For about 10 people

400 gr/14 oz dark chocolate
4 dl whipped cream
4 egg whites
1 egg yolk
2 tablespoons powdered sugar
Melt the chocolate in a double boiler (=au bain marie) together with the egg yolk and a little bit of milk.

Once all the chocolate has melted, put it in a bowl and let it cool down for about 5 min.

Whip the cream and when the chocolate is almost cold slowly mix it together.

Beat the egg whites and the powdered sugar with an electric mixer until frothy. The egg white should be like snow! Then VERY slowly and by small portions mix it with the chocolate.

Pour the mousse in small cups (or in a big bowl).

Let it chill in the fridge for a couple of hours until the mousse is strong enough.

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