BONPOINT CHOCOLATE MOUSSE
300g of dark chocolate 70%
300g of egg whites - 8 /10 eggs depending on the size
150g of sugar
Break the chocolate into small pieces and melt in a double boiler over low heat.
Beat the egg whites with the sugar to obtain a very light and creamy texture.
Mix the chocolate and the egg whites with a spatula: add the egg whites to the chocolate a little at a time and mix very lightly so as not to "break" the egg whites.
Tip: add a pinch of salt to the mixture!
Unpack into a large bowl and keep in the fridge for at least 3 hours.
Before eating, gently place the Cerise stencil on top of the chocolate mousse and sprinkle with sugar!
Can be stored in the refrigerator for 2 to 3 days!