Chocolate mousse 2

Finely chop the chocolate, set aside. In a double boiler, whip the yolks, sugar and salt, pok Ingredients:

• of egg yolk - 4 pieces
• sugar - 1/4 cup
• salt - 1 pinch
• unsweetened cocoa - 2 Art. spoons
• bitter chocolate - 60 Grams
• fatty cream - 3/4 Glass

Instructions

Finely chop the chocolate, set aside. In a double boiler, whip the yolks, sugar and salt until the sugar dissolves and the mixture becomes warm, from 2 to 3 minutes. Add chopped chocolate and cocoa, heat until smooth, until the chocolate melts and the mixture becomes thick. Cool to room temperature. Whip the cream in a small bowl. Add half the whipped cream to the chilled chocolate mixture. Gently add the remaining whipped cream with a rubber spatula. Divide the mousse into four bowls. Put in the refrigerator for at least 2 hours or up to 1 day. Get the mousse out of the refrigerator 15 minutes before serving. Sprinkle with grated chocolate and serve.

Servings: 4