Chocolate Mousse
(4 servings)
 |
Melt 150 grams of dark chocolate and two teaspoons of instant coffee in a bain-marie. |
| Let the melted chocolate cool down to room temperature. |  |
 |
Whip three egg whites and five table spoons of hot water with a pinch of salt.
Beat the three egg yolks with two tablespoons of sugar until light and fluffy. |
 |
 |
| Add the melted chocolate to the egg yolks. |  |
 |
Fold in one cup of whipped cream. |
| Fold in the whipped egg whites. |  |
 |
Place the mousse in a bowl and keep it in the fridge over night. |