(Mousse au Chocolat)
Alois van der Flucht
250 g block of baking chocolate (I recommend Silver Block chocolate)
50 g whipping cream or créme fraîche
50 g softened butter
20 g sugar
Melt the chocolate on top of a double boiler. Separate the egg whites from the yolks. Remove the chocolate from the double boiler and mix in the yolks, cream or créme fraîche, and butter. Beat the eggwhites until they are halfway stiff, add the sugar and then beat some more until they are fully stiff. Fold 1/3 of the egg white mixture into the cooled-off chocolate mixture. Then fold this into the rest of the egg white mix. Let cool for two hours in the refrigerator and let it get firm.