Chocolate mousse with cognac

1. We warm up the chocolate in the water bath. Now in the melted chocolate pour a little to the Ingredients:

• Cream 30-33% - 80 Milliliters
• Chocolate dark 70-80% cocoa - 75 Grams
• Egg white - 1 piece
• Yolk egg - 1 piece
• Cognac - 30 milliliters

Instructions

1. We warm up the chocolate in the water bath. Now pour some cognac into the melted chocolate, mix it. For this recipe, cognac fits best, because using a different liquor, chocolate can "curl up." 2. Remove the melted chocolate from the heat and add yolk to it, whisk the mixture thoroughly. 3. Let the chocolate mixture cool down a little. Whip cream until hard peaks and add them very gently to the chocolate mass. Be careful, whipped cream can "swim" if you do not give the chocolate mixture enough time to cool down. 4. Whisk egg whites and carefully add it to the chocolate mixture, do it in two sets. Mousse is kneaded clockwise, toward the center from the edges. Only do not whisk with a whisk! In the form in which you will serve dessert, spread chocolate mousse. We clean the clock for three or four in the refrigerator. 5. Before serving mousse, decorate with powdered sugar, chocolate chips or whipped cream.

Servings: 2