Ingredients for 4 persons:

• 2 leaves of white gelatine
• 2 bars of white chocolate (each 100 g)
• 2 tbsp. brandy
• 2 eggs
• 500 ml cream
• 50 g dark chocolate

Preparation:

Soak the gelatine in cold water. Melt the white chocolate over a bath of warm water. Dissolve the gelatine while still dripping wet in the melted chocolate, blend in the brandy.

Whip the eggs until foamy over a bath of warm water, remove from the heat and stir until cold and then blend into the chocolate mixture. Allow the mixture to cool.

Beat the cream until stiff and then blend in with the chocolate and egg mixture. Allow the mousse to cool in the refrigerator for a number of hours (or overnight). Coarsely grate the dark chocolate and use to garnish the mousse before serving.

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