French Chocolate Mousse

Whip half of the cream (400ml) until you achieve soft peaks. Cover & let chill in the fridge

Whisk remaining cream with half of your sugar (40g) and all of your egg yolks over medium heat

Stir this mixture constantly until it starts to steam (you’ll see the steam coming out of the top of the pan)

In a heat-proof bowl, add your chocolate & warm cream/egg mixture together, cover & let sit for a few minutes

Gently stir until smooth

In a separate bowl, combine remaining sugar & all of your egg whites & whip on medium-high speed until you reach medium peaks

Fold in half of your egg white layer into your chocolate, then fold in the rest until smooth

Let sit for at least 4 hours or overnight for best results!