Mousse with Belgian chocolate

Cooking this sweet treat is not difficult at all. So let's get started...

Prepare a saucepan and a glass deep plate. Pour about one-third of the water into the pan. The plate should be placed on the pan so as not to touch the water. Put the pan on high heat and bring the contents to a boil. We put the plate on top.

Meanwhile, we break the chocolate into pieces and put it in a plate. When the water boils, reduce the heating to a minimum. Stir the chocolate with a wooden spoon until it melts and becomes homogeneous.

Remove the plate from the pan, turn off the heating. Let the chocolate cool down a little.

While the chocolate is cooling, break the eggs into a bowl for a mixer. They must be at room temperature. Therefore, they should be taken out of the refrigerator in advance - 2-3 hours before the start of cooking. Add sugar to the eggs and beat with a mixer until they thicken and turn white. In volume, the egg mass as a result of whipping should double.

Sift the cocoa powder directly into the egg mass. We also put the cooled melted chocolate there and mix everything carefully until smooth.

In a separate container, whisk the cream until thick, after which we gently mix them into the chocolate mass with a large metal spoon. We try to ensure that the chocolate mass does not lose volume and lightness at the same time.

We lay out the finished mousse in six cremans. Decorate the mousse with whipped cream on top. Three chocolate on a coarse grater, intended for decoration. Sprinkle with chips mousse.

We put the finished delicacy in the refrigerator for at least 1 hour, but preferably for a longer period. Get the mousse out of the refrigerator 15 minutes before serving and let it stand at room temperature for this time.

Bon appetit!