Light Chocolate Mousse.
Light Chocolate Mousse. -


200 g of Hazelnuts chocolate El Wejdene.
6 extra fresh eggs.
70 g caster sugar.
1 pinch of salt.


- Break the chocolate into pieces and melt it in a double boiler. Separate the yolks and egg whites.
-Beat 4 egg yolks (reserve the other 2 for another recipe) with powdered sugar until the mixture turns white.
-Add the melted chocolate in the yolk / sugar mixture and mix well to obtain a homogeneous preparation.
-Mount the egg whites very firm with a pinch of salt.
-Gently add the egg whites to the preparation.
-Pour the foam in verrines.
-Cover with stretch film and reserve in the refrigerator for at least 4 hours.
-Serve well chilled.