Chocolate Mousse

Today I made a classic dessert, chocolate mousse. The recipe is from Betty Bossi, at least I think it is because I always make it from heart.
To make it light and airy, the first step is essential.

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Beat 2 tablespoons of sugar and 2 egg yolks (keep the whites for later) until the mix is light, fluffy and pale. It is perfect if it throws bubbles.

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Melt 100g good quality dark chocolate in a bowl over a hot water bath.

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While the chocolate is melting, beat the egg whites and whip 2dl cream (in seperate bowls, of course) until stiff. When the chocolate has melted, add it to the egg yolk and sugar mix.

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Add the cream and then add the egg whites. Do this carefully, otherwise you lose all the bubbles that will help make the mousse airy and fluffy.

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Put the mousse in the fridge for at least 3-4 hours.

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A classic great dessert loved by almost everyone and gobbled up seconds after you have put it on the plate. I barely managed to take this picture:

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