Recipe: Chocolate Mousse

1- Chop up the chocolate and melt it down onto a bain-marie (double boiler). As soon as the chocolate has melted take your bowl away from the heat.

2- bring your cream to the boil with the vanilla sugar and pour it onto the chocolate. Mix well.

3- Allow to cool down a little and start adding the butter in parcels. Then, add the egg yolks.

4- Whisk the egg whites until stiff. Add the icing sugar at the end and give them a last whisk to make even firmer.

5- Add 3 table spoon of egg whites into the chocolate. Then, carefully, fold the rest of the whites into the chocolate mixture, using a spatula.

6- Put your chocolate mousse into the fridge for at least 12h to set. Take your mousse out of the fridge 1/2h before serving it. Nicely arrange your biscuits around your bowl (see picture).

If your are serving a chocolate mousse at meals between adults, there three nice accompaniments to your dessert :

- 1 glass of old Maury wine (Banyuls)

- or a glass of Pacherenc du Vic Bilh wine (or a Jurancon)

- or a glass of peppermint on the rocks

And for the kids a nice orange juice.

And stop licking your fingers... ;)