Ingredients for 4 persons:
For the dark mousse
For the white mousse
Chop up the chocolate and melt it in a bain marie, then leave it to cool. Separate the eggs and whisk the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar over a hot bain marie that is not boiling until very fluffy. Pour in the chocolate, stir and then fold in the whisked egg whites. Whip the cream until stiff and also fold into the cream mixture. Put the mixture in a bowl and leave it to set in the fridge (about 3-4 hours).
Proceed in the same way as the dark mousse for the white mousse. Soak the gelatine in cold water until soft. Roughly chop the chocolate and melt over a hot bain marie that is not boiling. Remove from the hob and leave to cool slightly. Separate the eggs and beat the egg yolks with the sugar over a hot bain marie that is not boiling until fluffy. Stir in the chocolate and dissolve the well pressed out gelatine in it. Beat the egg white and cream separately until stiff. Gradually fold both of them into the now cooled chocolate and egg mixture, put into a bowl and also leave to set for 3-4 hours. Use a tablespoon to spoon out portions of the two mousses and arrange them on a dessert plate. Serve garnished with wafer rolls, fruits or chocolate shavings to taste.