Chicken eggs — 2 PCs
Dark chocolate — 100 g
Butter — 10 g
A pinch of salt
1. Chocolate break into pieces and melt in a water bath together with butter. Allow to cool for 2-3 minutes.
2. Separate the whites from the yolks. The yolks stir well. Beat the whites with a pinch of salt until soft peaks form.
3. Add the yolks to the chocolate mass and mix well with wooden or silicone spatula. In three steps add the chocolate into the whites, well vymeshivaem after each fold.
4. Mousse pour into jars. Put into the refrigerator for at least 2 hours. Remove from refrigerator 15 minutes before serving