100 g dark chocolate
2 tbsp (30 ml) milk
6.25 ml powder gelatine
2 egg yolk 2 egg white
125 ml cream Optional add flavoring of your choice like orange, vanilla,…
Or a tot of your choice like Brandy, Rum, Kirsch,…


Melt chocolate in bowl over simmering water (double boiler)
Don’t stir until chocolate has completely softened (test with tip of spoon)
Stir in milk Meanwhile, sprinkle gelatine over water in small glass bowl
Place bowl in warm water or microwave until gelatine is just melted
Add to chocolate, stirring as you do this Beat egg yolk until pale yellow, poor in chocolate
Add optional alcohol or flavoring Beat cream until stiff Whip egg white till ribbon stage
Add both to chocolate mixture and fold in gently with spatula
Pour in glasses or any appropriate dish and chill at least 1 hour Mousse could be used as filling for cakes or Profiteroles or Tartlets