- 375 g baker’s chocolate
- 1/2 cup milk
- 2 tbsp butter
- 10 eggs
Put the milk, chocolate and butter in a saucepan, and put onto medium heat. Separate the yolks and whites. Put a palmful of salt in the whites. Beat the whites until they. Beat the yolks until they are creamy. Drizzle and stir the yolks into the melted chocolate until smooth. When the yolk no longer shows, add the whites and fold them in until they no longer show. Pour the finished mousse into serving bowls and refrigerate until ready to serve.
From Andromahi ❤ she would have a batch waiting in the fridge in pretty glass dishes every time the kids came to visit. I think she learned this recipe when she lived in congo as a young woman—one of her good friends then was from Belgium–i think it was her recipe.