Chocolate mousse

Ingredients for 6 servings:

• 200 g dark chocolate
• 3 eggs
• 2 tbsp brandy
• 250 g cream
• some milk
• 1 pinch of salt

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

a mousse that melts on the tongue

Break the chocolate into pieces and melt in a bowl over a hot water bath (do not let it get too hot). Carefully add a little milk and stir in. CAUTION: The mixture will be very thick at first; add only enough milk a little at a time and stir until it returns to its original consistency. (If no milk is added, the mixture will thicken when stirred into the egg yolk mixture, and the cream and egg whites will not fold in properly!) Set aside. Separate the eggs. Mix the egg yolks with the brandy and beat over a hot water bath (not too hot), stirring constantly with a whisk, until fluffy (otherwise the egg yolks risk solidifying). Stir in the chocolate a tablespoon at a time. Let cool (possibly in a cold water bath, stirring frequently). Whisk the cream until stiff peaks form; whisk the egg whites with salt until stiff peaks form. Carefully fold the cream, then the beaten egg whites into the cooled chocolate cream. Pour the mousse into dessert bowls, cover, and let set in the refrigerator for several hours, preferably overnight.