200 gr chocolate (at least 70% coccoa)
5 eggs
150 gr sugar
125 ml cream
Cut the chocolate into small pieces and melt it on steam (chocolate
should not come in contact with water). Separate the whites from the yolks. Make
snow from whites and gradually add 100 gr of sugar. Beat the cream.
Mix on steam egg yolks, 2 tablespoons of hot water and 50 gr
of sugar until it becomes a solid mass in which are gradually added melted
chocolate, whipped cream and finally snow. Mousse should stay in refrigerator for
4-5 hours. Pieces of dark and white chocolate and mint leaves can be added for
decoration.
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