Ingredients:
200 g semisweet chocolate ( high quality)
400 ml whipping cream
2 tablespoons sugar
3 eggs, at room temperature
2 -3 tablespoons lemon liqueur
mint leaves (optional) or lemon balm leaves (optional)
Directions:
Chop up 1/3 of the chocolate (finely or coarsely, your choice!), set aside.
Whip cream with sugar until stiff peaks form.
Separate egg whites and yolks. Whip yolks until light; in another bowl, whip egg whites until stiff.
Melt the remaining 2/3 of the chocolate on top of a double boiler.
Add the whipped egg yolks to the melted chocolate; stir to combine.
Add whipped cream, chopped chocolate and lemon liqueur, stir.
Carefully fold in whipped egg whites.
Divide the mousse evenly among 4-6 individual dessert bowls and refrigerate for a few hours, or overnight. Garnish with mint or lemon balm leaves.
Servings: 4-6
Time preparation: 30 min.
Time total: 30 min.