100 g of chocolate
3st. coffee spoon
a cup of powdered sugar
1 1/2 cups of cream.
At the beginning of the preparation necessary to put coffee and chocolate on a hot water bath and wait (stirring constantly) until the chocolate is completely melted and slightly cool. Next, rub the yolks with the gradual addition of the claimed amount of powdered sugar until a homogeneous mixture. Then, to the resultant mixture to attach previously melted chocolate and thoroughly mixed. In the next step on the mixer to whip the egg whites to form a typical thick air foam. The resulting foam was attached to the chocolate mass and mix.
Further, in a suitable dish (preferably aluminum), pour the cream, put on ice and whisk vigorously whisk until thick foam occurrence. The main sign of the willingness of the foam is that whipped cream will not drip off of the corolla. Then creamy foam attached to the chocolate mixture and mix everything. The resulting mousse is necessary to fill in a special two-liter container and send it to cool to about 6 hours in the refrigerator. At the end of the recommended time to remove the chilled mousse from the refrigerator and pour into the special glasses, decorated on top (optional) chocolate chips. In conclusion, I hope that the presented chocolate dessert may be the original decision any festive feast or banquet.
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