Bernal Ward Cookbook

By Anne-Catherine

Ingredients per person:

2 eggs
1.8 ounce of Chocolate
2 tbsp powder sugar

Method:

·         Separate egg whites from yolks. Set the yolks aside to use later.

·         Whip whites until a very stiff texture

·         Slowly melt the chocolate

·         Add the yolks to the chocolate (careful not to cook the yolk)

·         Add powder sugar to the chocolate and yolk mix

·         Incorporate softly and slowly the chocolate preparation to the egg whites

·         Chill in the fridge for at least 8 hours before serving

·         Warning, don't conserve the mousse more than 48 hours