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Chocolate mousse 2

  • egg yolks - 4 pieces
  • sugar - 1/4 cup
  • salt - 1 pinch of unsweetened cocoa
  • - 2 tbsp.spoon
  • chocolate - 60 grams
  • heavy cream - 3/4 cup

Finely chop the chocolate aside.In a double boiler beat the egg yolks, sugar and salt until the sugar is dissolved and mixture is warm, about 2 to 3 minutes.Add the chopped chocolate and cocoa, heat until smooth, until the chocolate melts and the mixture becomes thick.Cool to room temperature.In a small bowl, beat the cream.Add half of the whipped cream into the cooled chocolate mixture.Carefully add the remaining whipped cream with a rubber spatula.Divide the mousse into four bowls.Refrigerate at least 2 hours or up to 1 day.Take the mousse from the refrigerator 15 minutes before serving.Sprinkle with grated chocolate and serve.

Servings: 4

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