Chocolate mousse

There are some especially tasty foods that seem to be suitable at any time of the year, always treating you to wonderful sensations, but above all satisfying the palate in a unique way. Such is the case with chocolate: this precious food can be transformed into a myriad of forms but always offering its unique and superlative taste. Today we’re going to show you a perfect recipe to entrance your friends, maybe during a lovely evening in the garden: namely, chocolate mousse which, once prepared, can be kept cool in the fridge ready to enliven a convivial evening as and when you need it. If you want to, you could also enrich your chocolate mousse with whipped cream, perhaps with a sprinkling of cinnamon or cocoa, and eat it together with a good quality biscuit: are you ready to make one of the most delicious and inviting of desserts?

Break the chocolate into flakes with a knife. Beat the egg whites until stiff and then beat the yolks with two tablespoons of brown sugar. Whip the cream until stiff with absolutely no sugar. Melt the chocolate in a bain-marie or in a bowl over a pan of simmering water, then turn off the heat and stir in the foamy yolks. Mix well, then fold in the egg whites, a tablespoon at a time, stirring in the same direction and incorporating as much air as possible. Then add the whipped cream a tablespoon at a time, as with the egg whites. Pour the mousse into single portion cups and cover with cling film, then let them rest in refrigerator for 4 hours.