Ingredients

• 225g - plain chocolate, broken
• 150ml - double cream
• 165g - castor sugar
• 4 - eggs, separated
• 1/4 cup - grated chocolate (for decoration)

How to Make Chocolate Mousse with Double Cream

• Melt chocolate over a double boiler until it becomes smooth.
• Add cream, egg yolks, and sugar to the chocolate and blend for it for 1 minute.
• Whip the egg whites.
• Fold the whites into the egg yolk-chocolate mix.
• Pour into individual glasses and refrigerate for several hours before serving.
• Serve with grated chocolate.