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INGREDIENTS |
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Eggs |
3 |
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Sweet chocolate |
170 |
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g |
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Powdered sugar |
1.5 |
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Spoonfuls |
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Whole milk |
2 |
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Spoonfuls |
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PREPARATION |
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| 1. |
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In a bowl beat the egg whites into stiff peaks. |
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| 2. |
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Put a double-boiler pan over a low flame and in the upper pan melt the chocolate with the milk; add the sugar, mix and leave to cool slightly. After a few minutes add the egg yolks and mix briskly. Let the mixture stand for 10 min. |
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| 3. |
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Gently fold into this mixture the whipped egg whites. |
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| 4. |
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Pour the finished mixture into 4 little dessert glasses and put them in the refrigerator for at least one hour, leaving them there until it is time to serve them. |
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CHEF'S NOTE |
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Remember, egg whites whip best at room temperature. If you wish, you can serve the mousse with a dollop of whipped cream. |
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Here we recommend a red wine, velvety and harmonious, with wild notes, like a Barolo, which should be uncorked an hour before serving, or a Malvasia with its uniquely intriguing bouquet. |
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