Chocolate mousse

Start in time, as the mousse needs to stiffen!

I would serve it in individual bowls with a dollop of whipped cream (spray can) but I don't think you have enough dishes. In a French restaurant the chef once came with a large bowl of chocolate mousse (a la our glass salad bowl) and scooped a portion onto a plate with a wooden spoon. Add a dollop of whipped cream. Yummy!

• First clean the bowl and whisk in which you are going to beat the egg whites with hot water and washing-up liquid, then with vinegar and rinse with hot water.
• Dry with kitchen paper. Not with the tea towel because that won't be really clean.
• Whisk and bowl are now completely free of grease, this is necessary otherwise your egg whites will not stiffen. When separating the eggs into whites and yolks, make sure that no yellow yolk gets into the white. Egg yolk is fat.
• Beat the egg whites until stiff, then add the sugar and beat briefly.

• Break the chocolate into pieces and heat in a bain-marie (bowl over warm/hot water) until melted. Stir well, remove the bowl from the pan of water and stir in the egg yolks off the heat.
• Beat the whipped cream until semi-stiff.
• Spoon 2 or 3 spoons of cream and egg whites into the warm chocolate and stir until a smooth mass is formed. Then carefully fold in the rest of the whipped cream and finally the egg whites.
• Mix until smooth and fluffy.

Let it set for at least 2 hours.

You can also make it a day in advance. Cover it in the fridge.