Chocolate Mousse Recipe

The chocolate needs to be melted. The best way to do this is to use a tall saucepan with water. Crush the chocolate. I always use a freezer container that is also heat-resistant with a lid. This is where the chocolate goes, seal it. Then heat the water bath including the freezer container. Wait until the chocolate melts and then stir in the milk. The chocolate becomes slightly lumpy because the temperature is lowered, this is normal.

Whip the cream according to the instructions.

Mix the sugar with the egg yolks in a mixing bowl. The chocolate must be at most lukewarm, then stir into the egg yolk and sugar mixture. After cooling down briefly, the cream can be folded in. Mix the mass very well so that no sediment remains or pour into a second bowl. Then put the mixture in a cool place, preferably overnight in the refrigerator.