Mouse au chocolat
Tasty: Mouse au Chocolat
For 4 - 6 persons:
- 150 g dark chocolate
- 4 egg yolks
- 1 tbsp icing sugar
- 0.5 L cream
Preparation:
- Let chocolate melt in a water bath.
- Stir powdered sugar and egg yolk until foamy and stir under the very well cooled chocolate.
- Beat the cream until stiff and put it under the egg mass to lift.
- Cover with cling film and refrigerate for 24 hours.
- Garnish while serving.
When it had to go really fast, I put the bowl covered in the Gefrieschrank, so it works so badly.
From the unused protein can also produce a low-calorie scrambled eggs.
