INGREDIENTS
1 teaspoon vanilla extract coffee;
3 eggs (whites and yolks separated);
300 grams of fresh cream;
500 grams of dark chocolate (bar);
½ cup of sugar.
METHOD OF PREPARATION
Melt semisweet chocolate in a double boiler and hot book;
In a bowl, mix the egg yolks and vanilla and make an eggnog;
Mix the egg nog with melted chocolate and let cool;
In a mixer, beat the cream until it forms a whipped cream, and mix with the mixture of already cold chocolate;
Beat the egg whites in snow in the mixer and mix the chocolate mixture gently;
Pour the mousse into a compote, cover with paper film and refrigerate for 6 hours before serving.