Split
the eggs. Melt the chocolate with two tablespoons of cream (microwave or Au
Bain Marie.
Add the egg yolks. Allow the mixture to cool down for 5 minutes. Whip the
cream and add to the chocolate mixture. Beat the
egg whites fluffy and mix with the chocolate. Put the mousse in 4
glasses and cool in the fridge for at least 3 hours.
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Put
the gelatin in cold water for 10 minutes and dissolve it in the hot coffee.
Dissolve the sugar too. Allow the coffee to cool down until tepid. Mix the
whipped cream carefully with the coffee and stir in the chocolate. Put in
the fridge for at least 4 hours.
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