Chocolate Mousse

Ingredients

• 200 g (7 oz) semisweet chocolate

• 3 eggs (yolks and whites separated)

• 3 tbsp sugar

• 1 can table cream (Brazilian creme de leite)

Instructions

1. Melt the chocolate in a double boiler or in the microwave and let it cool slightly.

2. Stir the egg yolks into the melted chocolate and add the table cream until the mixture is smooth.

3. Beat the egg whites until foamy, add the sugar and keep beating until stiff peaks form.

4. Gently fold the whites into the chocolate cream, folding from the bottom up to keep it light.

5. Refrigerate for at least 3 hours before serving.

Tip

The longer it chills, the firmer and airier the texture becomes.