Marie de Champagne’s Chocolademousse

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(Alleen in het Engels)

Preparation time: 20 minutes

200 g dark chocolate – 6 eggs – 1 pinch of salt

• Melt thechocolate in a double boiler. Let it cool down.
• Separate theyolks from the whites.
• Whisk the eggwhites with a pinch of salt.
• Pour the yolksinto the chocolate while stirring vigorously.
• Gently incorporate the egg whites.
• Poor the mixtureinto ramekins.
• Keep in thefridge for at least 3 hours.