Chocolate Mousse

Beat the egg yolks with the vanilla sugar until creamy. Gently(!) melt the chocolate in a bain-marie. (The chocolate should not be too warm, otherwise it becomes thick and is very difficult to fold in later. So make it leisurely and take good care!).

Fold the melted chocolate into the egg yolks, stirring gently.

Whip the cream and egg whites (separately, of course) until stiff and carefully fold into the chocolate and egg yolk mixture.

Scrape off the baking bowls and dough scraper and banish the mousse to the refrigerator for a night. (This stuff takes a long time to set, unfortunately).

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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