Two Chocolates Mousse
(1 vote)
Instructions
Broken dark chocolate and 80g of milk chocolate. Put them in double boiler with butter and sugar.
Separate whites with yolks. Beat up the whites.
Whip the liquid cream.
When all the ingredients in double boiler are dissolved and preparation becoming smooth, take away from warm and add yolks. Mix delicately. Add whipped cream and whites. Work with this preparation more delicate possible.
Serve in presentation glasses. Reserve in fridge min. for 5 hours. Before to serve decorate with grated chocolate and fresh mint leaves.
