Death By Chocolate Mousse
Instructions
Melt the chocolate in a bain marie, where the chocolate container is on top of boiling water.
Separate the egg yolks from the egg white. Make sure that there are no traces of egg yolks in the egg whites so you can beat them in a nice meringue.
Beat the egg whites until they become white and fluffy. Add the suge and keep beating the egg whites until they form white firm peaks.
Add flavoring to the heaving cream and whip it until it becomes smooth and flully.
Incorporate the whipped cream to the melted chocolate. Mix well.
Incorporate the egg yolks, one by one, to the chocolate mixture. Mix well.
Fold the meringue (egg whites) into the chocolate mixture. Do this step gently to keep the mousse flully and airy.
Cover the chocolate mousse and let it cool down in the fridge for 2 hours.
Serving:
Decorate the chocolate mousse with crushed cookies and candies. Enjoy!
