This recipe is translated from Cookpad France. See original:
Mousse chocolat
Cooking Instructions
- 1
Heat the milk. Chop the chocolate. Pour the hot milk over the chocolate and mix well until you have a smooth ganache.
- 2
Whip the egg whites. When they start to foam, add the sugar and continue whipping until stiff peaks form, making a meringue.
- 3
Gently fold the meringue into the chocolate mixture. Chill in the refrigerator for 4 hours before serving.
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