Villars Chocolate Mousse
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Boil the cream and gradually pour over the chocolate, mix together well and add the egg yolks.
Leave the mixture to cool.
Whip the egg whites together with the sugar.
Once the mixture of cream + chocolate + egg yolk has cooled to a temperature of 40–45°C, add ¼ of the whipped egg whites and mix together.
Finish by adding and mixing in the rest of the whipped egg whites.
Leave to chill in the fridge for a few hours, and remove from the fridge before serving.