Chocolate Mousse
- 5 pieces eggs
- 20 grams dark chocolate, (broken into small pieces )
- 1 espresso cup melted butter
- 1 espresso cup sugar
- 1 pinch salt
- Separate your eggs and set aside. Melt your butter in the microwave oven (make sure to use a microwave-safe cup).
- Place your chocolate pieces and a tablespoon of water in a microwave-safe bowl and melt for 2 minutes, mix chocolate and melt again for 1 minute. Mix so that it makes a nice paste. Mix in butter and set aside.
- Using an electric mixer, whip the egg whites with a pinch of salt until they are really stiff. Beat your egg yolks, adding in sugar and your chocolate mixture. Mix well.
- Gently pour your chocolate batter into the stiff whites. Once the egg whites are completely incorporated, pour into a serving bowl and cover with aluminum foil. Leave in the refrigerator for at least 3 hours.
